• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
menu icon
go to homepage
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
subscribe
search icon
Homepage link
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
×
Home » Recipes » Dips and Sauces

Ginger Orange Marmalade

Published: Feb 5, 2019 · Modified: Dec 5, 2019 by Kate Hackworthy · 13 Comments

Jump to Recipe Print Recipe

Orange marmalade is deliciously sweet and bitter. This simple no pectin recipe includes ginger for an extra special flavour. Use Seville oranges when you can get hold of them, but out of season any oranges will do. Perfect on toast or crumpets for breakfast. 

A jar of homemade ginger orange marmalade preserves recipe, in front of toast and teacups.

Ginger Orange Marmalade

Don't be scared of marmalade.

It's actually quite simple to make, you just need to give it time to boil and soften the peel.

Simply follow my easy instructions and soon you'll have a pantry stocked with jars of this delicious ginger orange marmalade. 

This ginger orange marmalade recipe is sweet, yet bitter, with a lovely subtle heat from the fiery ginger. 

Seriously, the most taxing part is just chopping the peel finely, but all you need is a sharp knife and (this is essential) good tunes on the radio.

You'll need to sterilize a few jam jars (I am majorly obsessed with saving all useful jars for a rainy day - anyone else?).

I just run my jars through the dishwasher, but you can also put them in a low oven.

Check out this guide to sterilizing jars. 
 

This recipe is naturally vegetarian, vegan and gluten free. 

A bowl and jar of ginger orange marmalade (an easy recipe) next to marmalade on toast and teacups.

How to enjoy orange marmalade

I love spreading orange marmalade on hot slices of toast.

You could also try it on my quick carrot soda bread or fluffy milk rolls.

It would also be amazing on my turmeric bread or date and walnut bread.

If you're looking for other jam recipes, you must try my carrot jam.

It's sooo easy to make and, bizarrely, the carrot jam ends up tasting like apricot jam!

For another way to enjoy it, try it on cinnamon scones, on French toast, swirled into yogurt or dolloped onto baked oatmeal.   

Or of course, try it in marmalade sandwiches, like Paddington Bear!

 

How to make orange marmalade - slicing orange peel

How to make marmalade

There are different ways to make marmalade, but this is my simpler recipe.

Some recipes call for soaking the peels overnight, but I'm not known for my patience.

Others call for boiling the oranges whole, but I find that fiddly when it comes to cutting the slippery peels into shreds.

For this marmalade recipe, you simply need to
1. Juice the oranges and lemon, saving the pips (seeds).
2. Scrape out the white pith.
3. Cut the orange peels into shreds.
4. Add the juices, peels and water to the pan.
5. Put the pith and pips into a little pouch made from tied muslin cloth (cheesecloth) and add that to the pan.No muslin? Read on!
6. Simmer for 2 hours until soft.
7. Add sugar and simmer a further 20 minutes.
8. When setting point is reached (see plate test in the recipe below), spoon into sterilized jars. 

>>Scroll down for the full recipe.  

Marmalade without muslin (cheesecloth)?

Muslin is a fine weave cloth that's useful for straining in many recipes.

If you don't have any muslin cloth (or cheesecloth) for your marmalade, try these muslin alternatives:

  • Nut milk bag
  • Clean 100% cotton tea towel
  • 100% cotton sterilised bandages from medical kit
  • Clean baby muslin cloth (aka burp cloth!)
  • A clean (but old) pillowcase. Note that it will be stained from the marmalade after use. 
  • Cut the foot from a pair of new tights / pantyhose

 

Easy ginger and orange marmalade recipe. Shown being spread on toast next to a cup of tea

 

Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian recipes, vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x

Get the Ginger Orange Marmalade Recipe

📖 Recipe

A jar of homemade ginger orange marmalade preserves recipe, in front of toast and teacups.

Ginger Orange Marmalade

Kate Hackworthy | Veggie Desserts
Orange marmalade is deliciously sweet and bitter. This simple recipe includes ginger for an extra special flavour. Use Seville oranges when you can get hold of them, but out of season any oranges will do.
4.95 from 18 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
SaveSaved!
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Jam
Cuisine British, International, Vegan
Servings 5 jars
Calories 183 kcal

Ingredients
 

  • 1 kg oranges Seville or any others
  • 1 lemon
  • 1.5 tablespoon finely chopped fresh ginger
  • 2 kg granulated sugar

Instructions
 

  • Sterilise 5 jam jars by either running through the dishwasher, or washing well then putting in a low oven until dry.
  • Place a small plate into the freezer (for checking doneness later)
  • Cut the oranges in half and squeeze out the juice into a preserving pan or large saucepan (saving the pips).
  • Cut each orange half in half again into quarters and use a metal spoon to scrape the pith( white membrane) from the peel (save it).
  • Place the pips and pith onto a square of muslin cloth and tie into a bundle with string.
  • Finely cut the orange peels into shreds with a sharp knife, then place it into the pan, along with the orange juice, lemon juice, chopped ginger and muslin bag of pith and pips. Add 2.5 litres (4 pints) of water, then bring it to the boil, reduce the heat and simmer for 2 hours.
  • The peel will soften and the mixture will reduce.
  • Remove the muslin bag carefully (it will be hot) squeeze all the liquid back into the pan. This contains pectin which will help the marmalade set.
  • Add the sugar to the pan over a low heat, stirring regularly until completely dissolved. Bring to the boil, then reduce the heat and simmer rapidly (without stirring) for 20 minutes, skimming off and discarding any froth that forms on the surface.
  • Take the pan off the heat, then take the plate out of the freezer and spoon a small amount of the marmalade onto it. Leave it for a few seconds, then use your finger to push it. If it wrinkles, then the marmalade is ready. If not, place the plate back in the freezer and the pan back on the heat and continue simmering for 10 minutes, then try again.
  • Leave the marmalade in the pan off the heat for 10 minutes, then transfer to the sterilised jars.
  • Store in a cool, dry place until ready to use, then store in the fridge once opened.

Notes

  • Guide to sterilizing jam jars 
  • If you don't have muslin cloth (cheesecloth) use the foot of a pair of unused tights, a clean 100% cotton or linen tea towel or a nut milk bag. 
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

Nutrition

Serving: 1tablespoonCalories: 183kcalCarbohydrates: 47gPotassium: 45mgSugar: 46gVitamin A: 50IUVitamin C: 13.1mgCalcium: 10mgIron: 0.1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

 

More Dip and Sauce Recipes

  • Jar of salted caramel sauce with a spoon of it resting on top.
    Salted Caramel Sauce
  • Spoon in a jar of salsa ranch dressing, in front of a bowl of salad.
    Salsa Ranch Dressing
  • Wooden spoon in a bowl of melted chocolate chips.
    How to Melt Chocolate Chips (4 ways!)
  • Looking down into a jar of lime vinaigrette next to a bowl of salad and sliced limes.
    Lime Vinaigrette
  • Tweet
  • Share
  • Email

Reader Interactions

Comments

    4.95 from 18 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Anand

    September 19, 2024 at 7:31 am

    5 stars
    Love the clear instructions. Thank you. The flavour and taste are yummm!

    Reply
  2. Jenny

    November 18, 2023 at 9:31 pm

    5 stars
    Easy recipe to follow and great combo of flavours. Just don't be an idiot like me and use black tights!!!

    Reply
  3. Andrew

    January 27, 2022 at 11:56 am

    5 stars
    Good straight forward recipe. I used a bit less sugar ( 1.5 kg instead of 2 kg ). Achieved setting point fairly quickly after 30-45 mins of rolling boil. Really nice flavour with the ginger in there

    Useful tip - to make the orange peel shredding process a lot quicker, pile 4 or 5 quarters of orange peel on top of each other and cut through 4-5 layers at a time with a sharp knife. Saves loads of time !

    Reply
    • Jo

      February 21, 2023 at 11:22 pm

      5 stars
      Really good but next time I will add more ginger becuase I love the flavor.

      Reply
  4. Brian

    January 15, 2021 at 9:07 pm

    4 stars
    Lovely marmalade. I increased the amount of ginger as I love the ginger flavour. I feel that the amount of water that I added was too much as I had reduce the final mixture after the 2hr simmer by about 2 pint so rather than 4 pint I would add 3 pints. To enable the reduction to the setting point it took a further 1.5 - 2 hours.

    Reply
  5. Shivani Rao

    October 23, 2019 at 10:19 am

    how many grams is 1 jar?

    Reply
    • Kate Hackworthy

      October 23, 2019 at 1:49 pm

      Hi, it's about 450g

      Reply
  6. Jen

    February 05, 2019 at 4:36 pm

    5 stars
    This has the best flavor! So perfect with morning toast. Like a bit of sunshine to start the day.

    Reply
  7. Gabi

    February 05, 2019 at 4:25 pm

    5 stars
    Your tasty marmalade makes the perfect gift for my mother in law. She is a huge orange lover and also enjoys mostly strawberry marmalade bread for breakfast each day. I'm convinced that she will love this variation.

    Reply
  8. Pam

    February 05, 2019 at 4:11 pm

    5 stars
    This sounds so delightful! I've never used Seville oranges, but now you have me intrigued - I'll look for them.

    Reply
  9. Catherine Brown

    February 05, 2019 at 3:47 pm

    5 stars
    Oh, WOW! These flavors have got to be fantastic together.... can't wait to find out! 🙂

    Reply
    • Anita

      July 24, 2019 at 2:33 pm

      Thanks for recipe will definitely try it.

      Reply
  10. Sharon

    February 05, 2019 at 3:09 pm

    5 stars
    I love marmalade and this orange-ginger recipe has me dreaming of afternoon tea and toast with this spread all over it. Looks amazing and easy too!

    Reply

Primary Sidebar

Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

Collage of press logos.

Popular recipes

  • Stack of naan breads on a plate.
    Easy Naan Bread Recipe (yeast-free)

  • Plate of lentil dahl and rice.
    The BEST Easy Red Lentil Dahl

  • Soup in a bowl with a spoon.
    Easy Lentil Soup

  • Spoonful of sauce on a jar of it.
    Cane's Sauce Recipe (copycat)

Vegetable Cake Recipes

  • A cake and a piece of cake sitting on top of a table.
    Apple Kale Cake with Apple Icing

  • Close up of cut loaf cake.
    Parsnip Loaf Cake

  • Cake on a cake stand with slices missing
    Vanilla Spinach Cake

  • A slice of lemon cucumber cake on a plate.
    Lemon and Cucumber Cake

My cookbook

Veggie Desserts and Cakes Cookbook cover.

Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

Footer

↑ back to top

About

  • About me
  • Contact
  • Work with me
  • Press
  • Veggie Desserts Cookbook

Newsletter

  • Sign Up for newsletter updates

Partner Sites

  • You Say Potatoes

Disclaimers

  • Disclosures & Affiliate Policies
  • Privacy Policy
  • Cookie Policy
  • Accessibility Policy

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Kate Hackworthy / Veggie Desserts

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This recipe worked out perfectly!
The whole family loved this recipe!
Easy and tasty!
I'm sure we'll be making this recipe again and again!

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.