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orange marmalade
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5 from 2 votes

Orange marmalade

Spicy orange marmalade is a great way of using surplus citrus fruits.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Dips and condiments
Cuisine: Indian
Keyword: orange marmalade
Servings: 1 Bottle


  • 1.5 kg navel oranges or Valencia oranges
  • 8 cups of water
  • 50 gms grated ginger
  • 3-4 cups sugar
  • spice potli 3-4 bay leaves,3-4 black cardamoms,5-6 cloves,2-3 cinnamon sticks in a clean cotton cloth packet, tied up


  • Wash and scrub the oranges.
  • Slice the oranges using a slicer or knife to get even slices .Remove any seeds.
  • Tie the seeds in a clean cloth and keep it aside.
  • In a bowl of water,place orange slices ,seeds and cover it with plastic wrap to stand overnight.(this will allow to release the pectin)
  • Remove the seed packet and transfer the mixture to a large saucepan and add ginger and spices to it.
  • Boil this over medium heat.
  • Reduce heat and simmer for 1-1.5 hours or until it reduces by about one-third.Let it cool.
  • In a pan, start heating the sugar, until it starts warming up,Add this sugar to the orange mixture.
  • Increase the heat to medium-high once sugar dissolves and bring the mixture to boil.
  • Remove impurities from the top(if any)
  • Cook for 30 minutes on low heat until you get a dense consistency of marmalade.
  • Now, remove the whole spices packet and transfer the marmalade to clean and dry jar.
  • Note: The marmalade can be stored for few month in the refrigerator.Use only clean and dry spoons .


If the oranges are waxes, keep them in warm water for 10 minutes, and clean them. This will remove any wax on the skin