Orange Marmalade

Make most of the Orange season. Its time to make homemade Orange Marmalade and enjoy it rest of the year. #HappyCookingToYou

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  • Oranges 1 dozen (medium size)
  • Pani (Water) 1 & ½ litre
  • Lemon zest ½ tbs
  • Lemon juice 3-4 tbs
  • Cheeni (Sugar) 1 & ½ kg
  • Boiling water


Wash & dry the oranges.

Cut oranges into two halves and by using juicer machine squeeze the members to get as much as juice as possible (approx. 1 litre) & set aside.

By using a sharp knife,cut off the thick white pit from around each orange and finely slice each strip of orange as thinly as possible & set aside for later use.

In pot,add orange juice,water,orange skin,lemon zest,lemon juice and mix well. Place a double layer of cheesecloth/muslin cloth in a bowl and put membranes and seeds in the bowl.

Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds and tie this "pectin bag" to the pot,bring it to boil,cover and cook on medium flame for 15 minutes.

Remove pectin bag and squeeze into the pot before discarding the bag then cook uncovered for 25-30 minutes.

Add sugar,mix well and cook on medium flame for 2 hours or until thickens and keep stirring in between.

Let it cool down for 10 minutes.

In boiling water,add air tight jars and sterilize for 5-6 minutes then remove jars from the water and drain on a clean towel.

If there is any scum on the surface,spoon it off and transfer the marmalade to sterilized jars.

Can be stored in an air tight container for up to 6 - 7 months (makes 6-7 small jars).

Let it cool & refrigerate until use (flavor is developed upon cooling).

Recipe By: Seema Hanif

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