Lemon-orange marmalade

Marmalade is very easy to prepare home and lemon orange marmalade is one of the all time favorites as the acidity from the lemon and orange is a perfect contrast for the sweetness of the sugar.


2 c orange (sliced very thinly, quartered and seeds removed; about 2-3 medium sized)
1 1⁄2 c lemon (sliced very thin, quartered and seeds removed, about 2 medium lemons)
6 c water
7 c sugar


  1. In an 8 qt saucepan, mix together the orange and lemon slices with the water, bring to a boil and rapidly cook until the peels are very soft , about 30 minutes.
  2. Measure out the cooked fruit and add 1 cup sugar to every 1 cup fruit and liquid. Stirring frequently, bring mix to a boil and cook until thickened to a jelly. Skim off any foam.
  3. Pour into jars once done, about 7 half pints jars.
Total time
1 hour, 15 minutes
Cooking time
Preparation time
2 servings


There is sugar with pectin for jams and marmalades. it helps to reach the jellying point faster, especially for fruits with low pectin levels. if you don't have it, use citrus fruits. Citrus fruits have pectin also in the rind and white pith, place them in a cheesecloth and add them to the saucepan for extra pectin. Retire once cooked.

Try this recipe with other citrus fruits, what about lemon and lime?


North American cuisine

easy, simmer
preserves, fruits
American food recipes
Food in U.S.A.