Homemade Orange Marmalade

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Homemade Orange Marmelade by Angela Roberts

 This marmalade is for Paddington, in case he decides to visit. I get a big kick out of food that gains popularity because of a movie. That happened with the Hunger Games and lamb stew with dried plums, and I am still getting visits to that movie inspired post.

I’ll be quite honest. I have never once thought of making orange marmalade. It’s a preserve made with the pulp and rind of citrus and hasn’t been as popular as the peach and blackberry jams around here. The movie, Paddington, changed all that, because marmalade sandwiches were to Paddington was honey is to Winnie the Pooh. This led to Ryder begging me to made orange marmalade, and finding a recipe.  I didn’t create this.  I didn’t even know where to start. When I saw a recipe from Ina Garten, the Barefoot Contessa, it seemed approachable and easy enough to tackle, all fruit, no pectin. I saw one recipe that was famous, but way too complicated for me.

The process was fun. Slicing oranges and lemons is an aromatherapy delight. I also found this interesting post on the perfect temperature time that you should take a look at. The resulting consensus is that the marmalade is perfect once it gets to about 220 degrees, but a little runny before that and the oranges too chewy when cooked beyond that.


The result, aside from being quite beautiful, was exactly what I thought an orange marmalade should be, syrupy and sweet, but in a good way. This led to a cinnamon orange biscuit that I can’t wait to share with you. Or, of course, these fluffy Southern biscuits.

So tell me do you get inspired to cook from movies? Have you ever had marmalade? If you have a great recipe, I’d love to know about it.

I would love to connect with you on instagram, where you can get a first peak into the recipes and perhaps a few chihuahua pictures along the way.
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Homemade Orange Marmelade for Paddington

Homemade orange marmelade with lemons and oranges. Adapted from a recipe from Ina Garten.
Prep Time13 hours
Cook Time3 hours
Total Time16 hours
Course: Jelly
Cuisine: American
Servings: 12
Author: Angela Roberts


  • 4 seedless oranges
  • 2 lemons
  • 8 cups sugar
  • 8 cups water


  • Wash oranges. Cut the ends off.
  • Cut the oranges and lemon very thin. Remove any seeds.
  • Cut the slices in half, and place in stainless steel pot with water and bring to boil. Remove from heat. Add sugar. Mix well. Cover and allow to sit for 12 hours or overnight.
  • Bring back to a boil, reduce heat and simmer for 2 hours or until the cooking temperature reaches 220 degrees.

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  1. Can I start calling you Lady Marmalade?? I’m a fan of marmalade and made it regularly (before the drought killed our orange tree). I miss that tree. GREG

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