I didn’t expect to fall for marmalade. I always thought of it as something cloying or bitter—something politely left untouched on toast racks.
Then I tried this version. It’s cleaner. Sharper. The peel softens into something silky, not chewy, and the citrus sings without screaming. Here’s how I made it Ina-level.
Why I’d Make It Again
The overnight soak. It’s the unskippable step that softens the rinds and mellows the bitterness. Without it, you’re boiling tough citrus into submission. With it, you’re coaxing the best out of every part of the fruit.
Also, Ina’s proportions are exacting. No guesswork. Just a bright, glistening spread that’s not too sweet, not too sharp—just right.
Tiny Details, Big Impact
- Oranges (1¾ lbs, about 4–5 medium) – Use a mix if you want depth. I tested it with all Navels (too sweet), then added one Cara Cara—perfect.
- Lemon (zest + juice of 1) – It’s not just for acid. The extra pectin helps set the marmalade without added thickeners.
- Water (6 cups) – Don’t reduce this. It’s what makes the peel tender and the flavor clean.
- Sugar (3 lbs + 12 oz) – Sounds like a lot, and it is—but marmalade needs it. Less, and you risk bitterness and runny texture.
Swaps That Actually Worked
- Blood oranges – Subbed in for one standard orange. The color deepened beautifully, and the flavor got a subtle berry note.
- Meyer lemon – I tried it once in place of regular lemon. Sweeter and more fragrant, but less tart. I prefer standard lemon here.
- Less sugar (by ½ cup) – Still set well, but slightly less shelf-stable. Only do this if you’re eating it quickly.
What Went Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Marmalade stayed runny | Didn’t boil to 220°F or rushed the test | Use a thermometer + plate test |
| Tasted bitter | Didn’t soak or used too much pith | Soak overnight + trim excess pith |
| Sugar crystallized | Stirred after boiling | Stir until dissolved, then stop |
How to Make Ina Garten’s Orange Marmalade
- Prep the fruit: Wash and cut oranges into eighths. Remove seeds and finely chop or pulse (peel included). Do the same with the lemon. Save zest and juice.
- Soak: In a large pot, combine chopped fruit, lemon zest and juice, and 6 cups water. Cover and let sit overnight (8–12 hours).
- Simmer: Bring to a boil, then reduce to a low simmer for about 2 hours until the rind is very soft.
- Add sugar: Stir in all the sugar and raise the heat. Stir until dissolved.
- Boil: Bring to a full rolling boil. Cook until the marmalade reaches 220°F (about 30 minutes). Stir often.
- Test: Spoon a small amount onto a chilled plate. If it wrinkles when pushed, it’s done.
- Jar: Carefully ladle hot marmalade into sterilized jars. Leave ¼” headspace. Wipe rims, seal, and process in a water bath if long-term storing.
- Cool & store: Let jars cool completely. Check seals. Store sealed jars in a cool, dark place. Refrigerate after opening.
Tips I Always Use
- I run a knife through the orange pieces before soaking. Smaller bits mean a smoother texture.
- Chill your test plate in the freezer for a few minutes—makes gel testing more accurate.
- I use a Dutch oven. The wide base means faster, more even boiling without scorching.
Freezing & Reheating
- Fridge: Sealed jars last a year in a cool spot. Open jars last 1–2 months refrigerated.
- Freezer: Use freezer-safe jars with room to expand. Keeps for 3 months.
Common “What Ifs”
Q: Can I cut the sugar?
A: Not recommended for shelf-stable storage. Less sugar = lower preservation power. If you do, keep refrigerated and eat quickly.
Q: Can I use a food processor to chop the fruit?
A: Yes, but pulse gently. Overprocessing gives you marmalade puree—not what you want.
Q: How do I fix runny marmalade?
A: You can reboil with more lemon juice or a small amount of pectin, but better to get it right the first time with a thermometer.
Try More Recipes:
Ina Garten Orange Marmalade
Description
A glossy, citrus-forward marmalade with a perfect bitter-sweet balance—ideal on toast, in glazes, or layered into cakes.
Ingredients
Instructions
- Wash fruit thoroughly. Cut oranges into eighths, remove seeds, and finely chop with peel. Do the same with lemon.
- In a large pot, combine chopped fruit, lemon zest + juice, and water. Let sit overnight.
- Bring to a boil, then reduce heat and simmer uncovered for 2 hours.
- Stir in sugar until fully dissolved. Raise heat to high.
- Boil until marmalade reaches 220°F (about 30 minutes), stirring frequently.
- Test on a cold plate—if it wrinkles when pushed, it’s done.
- Ladle into sterilized jars, leaving ¼” headspace. Seal and water-bath if storing long-term.
- Cool completely and store sealed jars in a dark place. Refrigerate after opening.