Orange and Ginger Marmalade.

Orange and Ginger Marmalade

If sunshine could be spooned into a jar, this would be it. Sweet, tangy, and a little spicy, this Orange and Ginger Marmalade is the kind of thing that makes toast exciting again. The mix of sharp citrus and warm ginger hits that perfect balance between bright and cozy—it’s like winter mornings and Florida sunshine all in one bite.

Seville oranges are the star here. They’re not the kind you peel and eat—they’re tart, loaded with pectin, and practically made for marmalade. You’ll find them in season during the cooler months, and if you spot them, grab a few extra because they freeze beautifully. The ginger adds a soft heat that makes the flavor pop, and once it’s all cooked down into that glossy amber jelly, the smell alone could make your neighbors jealous.

Making marmalade takes a bit of time, but it’s not hard. Most of it is just waiting while the fruit soaks overnight or simmers gently on the stove. You can chop the peel as thick or thin as you like—I go thin so every spoonful gets a little burst of orange without feeling chewy. When it’s done, you’ll have jars of golden marmalade that sparkle in the light and taste way better than anything store-bought. Spread it on warm toast, swirl it into yogurt, or melt a spoonful into a glaze for roast chicken.


Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 14 hours (includes overnight soak)
Yield: 5 large jars


Ingredients

  • 2.2 pounds Seville oranges (about 6–7 medium oranges)
  • 3 lemons
  • 9 cups sugar
  • ½ cup finely shredded fresh ginger (about 5 ounces, peeled)
  • 8½ cups cold water

Instructions

Prepare the fruit:
Score each orange and lemon into quarters from top to bottom. Peel away the skin and slice it into thin strips, about ⅛ inch wide.

Juice and save everything:
Squeeze the juice from the oranges and lemons into a large bowl, catching any seeds. Place the squeezed fruit and seeds in a piece of cheesecloth (or a muslin bag) and tie it securely.

Combine and soak overnight:
Pour the cold water over the juice in the bowl. Add the sliced peel and the bag of fruit. Cover loosely and let it sit overnight at room temperature.

Cook the peel:
Transfer everything to a large heavy pot. Bring it to a boil, then lower the heat to a simmer. Stir in the shredded ginger and cook for about an hour, until the peel is soft and translucent.

Extract the pectin:
Remove the cheesecloth bag, place it in a bowl, and squeeze out as much liquid as you can—carefully, it’s hot. Pour that liquid back into the pot.

Add sugar and boil:
Stir in the sugar until dissolved, then bring the mixture to a rolling boil. Skim off any foam that forms on top to keep the marmalade clear.

Test for set:
After about 15 minutes, drop a small spoonful of marmalade onto a chilled plate. Pop the plate in the fridge for a minute or two, then push your finger through it. If the surface wrinkles slightly, it’s ready. If not, keep boiling a few minutes more and test again.

Jar it up:
Once it’s set, remove the pot from the heat and ladle the hot marmalade into sterilized jars. Seal tightly and let cool before storing.


There’s something satisfying about making a preserve like this from scratch—it’s slow, sticky, fragrant work, and totally worth it. Every time I open a jar, that citrus scent hits me, and it feels like a fresh start to the day. Spread thick on toast, it’s pure golden joy.