Spicy Orange Marmalade is made from a whole orange except for the seeds of course! It is cooked down into a jammy consistency and I must say it is so easy, fresh, and delicious!
If you love candied orange peel then you will absolutely love this marmalade! A little tart + sweet. There are several ways to make this and of course, I do it the most uncomplicated way possible. I have lots of respect for the ones who go through all the steps and do all the tedious things because I know that it has to be beyond delicious! I am showing you how to make this the easiest way possible and it is definitely so amazing on toast, pancakes, and waffles…add a side of bacon and you won’t be sorry 😁.
How To Make Spicy Orange Marmalade
- Seville oranges are popular for making orange marmalade but, they can be hard to find around here. For this particular batch, I used organic navel oranges-which are seedless-and they worked perfectly in my opinion. Of course, they are probably a sweeter orange which meant that I didn’t have to use a huge amount of sugar and the marmalade isn’t bitter(just a smidge tart)at all which is great for picky eaters! I would recommend using organic oranges for this recipe since you will be using all of it including the peeling.
- I used a mandoline to slice the oranges which made the process super fast and easy. I linked one that I love to use above! It would be so hard to make those paper-thin slices with a knife.
- Who knew that a cinnamon stick would make such a difference in orange marmalade??? Typical recipes around the web don’t use spices but, a cinnamon stick plus all-spice added in is so delish! I have added a pinch of chili powder but, this batch of marmalade will be used for another candy recipe that will not need too much spiciness…
- A cast iron dutch oven works great for making marmalade or jam of any kind because the liquid doesn’t reduce as quickly. Cover the dutch oven and allow the fruit to really cook through and then uncover and allow to cook down to that jam consistency 🙂
How To Make Spicy Orange Marmalade
Course: Fruit, JamsCuisine: AmericanDifficulty: Easy12
servings10
minutes45
minutesIngredients
4 1/2 cups sliced organic navel oranges, 4-5 oranges
1 cup water
2 cups granulated sugar
1 cinnamon stick
1/2 teaspoon all-spice
Directions
- Using a mandolin, slice the oranges as thinly as possible. Chop the sliced oranges into smaller pieces with a knife. Remove all seeds.
- Add all ingredients to a heavy bottom dutch oven or a 6 qt. cast iron dutch oven and cook covered on medium to low heat, stirring often. Cook for about 45 minutes or until the mixture reaches 220 degrees and coats the back of a spoon. Remove from heat immediately. Thin if needed with a little water or orange juice.
- The orange marmalade will last for up to 10 days in the refrigerator.
Notes
- This marmalade tastes so much better after the first day.
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