Orange Marmalade
Prep Time
5 minsCook Time
25-30 minsFree Time
to butter some toast
In the wintertime, the trees surrounding our Test Kitchen in Napa, California are brimming with fresh oranges, mandarins, and lemons! What do we do with all of this fruit? Make microwave marmalade, of course! Microwaving at a lower power setting helps prevent that overcooked taste you might find in other marmalades. It softens the orange peel and preserves moisture, proving that sometimes, slower is better in microwave cooking.
Enjoy this marmalade on toast, pancakes, oatmeal, in a cheese platter, with rice pudding, in a ham sandwich, or as a glaze for chicken drumsticks. It’s a perfect, citrusy addition to various dishes.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
The Medium Deep Dish
The Anyhand Mitts
Ingredients
- 3 whole Navel oranges
- ¾ cups sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Preparation
- Cut one of the oranges into small chunks, peel and all. Peel the other two oranges, discard the skin and any piths, and cut them into small chunks. Place the chopped oranges in a food processor and blend into a pulp-like texture.
- Add the blended oranges, sugar, vanilla, and salt to a Deep Dish and stir to combine.
- Cook in the microwave uncovered at Power Level 6tooltip for 25-30 minutes, or until the mixture reduces and coats the back of a spoon. It will thicken more as it cools!
- Allow to cool completely before serving.
Serving suggestions & tips
- For a cheese plate garnish, stir in some chili flakes or sumac for a savory take.
- If Navel oranges are not available, Cara Cara and blood oranges are great substitutions.
- You can use a mixture of citrus as long as the total volume of fruit (after blending) is about 2 cups.
Recipe notes
- Once cooled, store the marmalade in the fridge (covered) for up to 30 days.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
All about microwaving marmalade
Why use one whole orange and two peeled oranges in marmalade?
You need enough juice for the sugar to bind and form a syrupy texture. The right amount of zest adds essential oils that make marmalades aromatic and delicious, with a surprising texture. However, too much zest, especially from the whole orange, can make the jam bitter.
Why is vanilla extract added to marmalade?
Vanilla's natural sweetness balances the acidic nature of the orange, creating an almost orange creamsicle-like feel. It's optional, so if you don't have it, no worries!
Why is salt added to marmalade, a sweet treat?
Salt is a natural flavor enhancer. The right amount brings out the natural flavors of the food without altering their quality. Too much salt can turn it into a savory treat, but just enough will make the citrus shine.
Why cook marmalade in the microwave?
Microwaving cooks faster, preserves colors, reduces nutrient deterioration, and allows the jam to taste still like fresh fruit, rather than cooked.
Why should the power level be reduced when making marmalade?
Microwaves cook fast, sometimes too fast. The orange skin needs time to soften, and needs moisture to cook without burning. Cooking at full power might burn the jam and keep the skin tough and pithy. Sometimes, even for microwaves, low and slow is the right approach.
How long can marmalade be kept?
Refrigerate marmalade in an airtight container for up to 30 days.
What are the different ways to use marmalade?
Enjoy marmalade on toast, pancakes, oatmeal, as part of a cheese plate, on rice pudding, in a ham sandwich, or brushed over chicken drumsticks for a sticky glaze.
