Simple Shredless Orange Marmalade

No seville orange marmalade, easy, simple, no muslin

I like recipes to be simple and straight forward and had therefore never got round to making marmalade. I had this preconceived notion that you needed muslin and Sevilles at the very least. So after a little twitter chat with Sarah Churchill over at The Artisan Kitchen (who makes the most wonderful preserves) I found out that you can make marmalade out of ordinary oranges and not just Sevilles! So that was one hurdle down.  Then after a bit of research in my books and on-line I found that you also don’t necessarily need muslin either (kicking myself now)!

No seville orange marmalade, easy, simple, no muslin

I came across lots of complicated recipes for marmalade but if you’re like me and just want to make something really good without having to become a pseudo scientist (and preparing a day ahead) then this Simple Shredless Orange Marmalade recipe is for you. I actually think it can’t go wrong because even if your citrus skins haven’t quite softened enough (gone totally pulpy) it doesn’t matter as you’re not eating the skin but throwing it away. I have probably just horrified the marmalade makers of the world so if that’s you look away now. But if you’ve never made marmalade before then I think this is the perfect recipe to start with. Once you’ve mastered this you can always get all geeky and try some of the more taxing recipes out.

My whole family loved my Simple Shredless Orange Marmalade which is both sharp and tangy. Both my parents, (who get through copious amounts of marmalade from the local WI) loved it too I’m pleased to say! I made this marmalade fairly soft set and easy to spread as that’s how we all like it in our family and not stiff like a jelly. Having made copious amounts of jam it’s something I’ve learned to gauge at the boiling stage.

Oops, left out the picture with the sieve but you can imagine that one!

Oops, left out the picture with the sieve but you can imagine that one!

I do hope that if you’ve never made orange marmalade before that you will be inspired to make some with my simple and delicious recipe.


5.0 from 8 reviews
Simple Shredless Orange Marmalade
Prep time
Cook time
Total time
A delightfully sharp and tangy golden shredless marmalade that will appeal to young and old alike. Simple to make all you need to worry about is what to spread it on!
Recipe type: Breakfast
Cuisine: British
Serves: 4-5 jars
  • 670g Oranges (I used Jaffa)
  • 1.59kg Granulated sugar (can be warmed in oven to speed dissolving)
  • 1.15 ltrs Water
  • 1 Lemon
  1. Wash the fruit in warm water to get rid of the mineral oil coating (I use soapy water with a scouring sponge but I’ve seen you can also use a little vinegar in the water). Then rinse.
  2. Pierce a hole in the end of the fruit (I used a large metal skewer).
  3. Place the fruit and water in as small a pan as they will fit and cover with a lid.
  4. Bring to the boil and then boil gently until soft (about 1 ¾ hrs) and test with a skewer. Do not lift the lid at any point before the end.
  5. When the fruit is easily pierced take out and place on a plate where you cut it into quarters, remove pips and slice fruit thinly.
  6. Transfer the hot liquid to a large preserving pan and add the cut up pulp.
  7. Place a few saucers in the freezer to test for set.
  8. Bring the liquid and pulp to the boil and then add the sugar, keeping the heat low until the sugar is dissolved (stirring with a wooden spoon).
  9. Once sugar is dissolved bring to the boil and boil hard for 12 minutes, still stirring.
  10. Test a few drops on a saucer and put in the fridge for 2 minutes, if it forms a gel like crinkle when pushed it is ready. Otherwise carry on boiling for 3 minutes intervals and re-testing (mine took 15 minutes).
  11. Remove any scum with a spoon.
  12. Leave to cool a little then strain the marmalade through a metal sieve in stages squeezing the contents of the sieve with the back of a spoon.
  13. Use a small ladle to fill hot sterilised jars and seal with lids or wax discs (allow to cool before topping with cellophane disc and rubber band).
  14. Makes enough for 3 small Kilner jars and 2 large jam jars with a little extra for sampling.
To sterilize the jars and lids run through a dishwasher and then warm in oven at 120°C for 20 mins and keep in oven to stay hot until needed.

As my Simple Shredless Orange Marmalad is made from scratch I’m entering it into Javelin Warrior’s Made with Love Mondays challenge. I’m also entering Victoria’s challenge Feel Good Food over at Kick at the Pantry Door where the theme is oranges. Finally I’m entering Ren Behan’s Simple and in Season as it is marmalade making season!

Made with Love MondaysSimple & in SeasonFeel Good FoodNo seville orange marmalade, easy, simple, no muslin

Why not pin my Simple Shredless Orange Marmalade for later?

Simple Shredless Orange Marmalade, uses ordinary oranges & no fancy equipment! Fab Food 4 All

Permanent link to this article: https://www.fabfood4all.co.uk/simple-shredless-orange-marmalade/


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  1. Ben

    Could you substitute the oranges for limes in this recipe? I can’t seem to find a shredless lime marmelade recipe anywhere. Sounds like a great recipe and will be trying later today.

    1. Camilla

      Hi Ben, I don’t see why not. The setting time might be quicker though so test ahead of time!

  2. Amy Fidler

    I prefer shredless Marmalade x

  3. Amy Fidler

    Love Marmalade,thanks for the easy recipe x

    1. Camilla

      Thanks Amy;-)

  4. Andrew

    Hi Camilla,

    I would love to try you recipe, as I have failed with many other recipes and everything is disaster. Is it possible to give me the recipes in US measurements since I live in the United States. Thanks

    1. Camilla

      Hi Andrew, I imagine you could Google this as I’m not familiar with US measurements?

  5. Molly


    I made the marmalade last night and boiled it for, in the end, an hour as it wasn’t setting. Even having added extra lemon juice. Any thoughts why this batch hasn’t set?
    What can I do to thicken it ? My friend says to use a product called ‘certo’


    1. Camilla

      Hi Molly, if you boiled it for 1 3/4 hrs or until the fruit was easily pierced with a skewer and had exactly the correct amounts of the other ingredients and followed the recipe to the letter then I can’t understand where this went wrong as it has never gone wrong for anyone before. When this has happened to me with jam I have just put it back in the pan and continued to boil but I can’t understand that there was enough water left in the pan to enable you to boil it for a further hour? Did you add more water than stated? If so then further boiling would be necessary to evaporate it away. I think my mum used to use Certo I don’t use it myself but I think it’s a gelling agent so could be a route to try.

  6. Susan Hamilton

    Just made this marmalade. Excellent. Had two attempts before with other recipes and it ended up in the bin.
    My husband loves marmalade and he Isis impressed with this marmalade.
    So easy and so golden. Making another batch tomorrow.
    Susan Hamilton

    1. Camilla

      Oh wonderful Susan, thank you so much for your lovely feedback, so glad you love the marmalade. I really wish I had time to make some more because as you say it is excellent:-)

  7. Nany

    Hello, A tempting recipe and I was proceeding to make it … but I wondered !! isn’t the amount of sugar (1.5 kg) is too much for 670 gm oranges ??
    Waiting for your reply to continue .

    1. Camilla

      Sorry to not have seen this earlier, yes that is the correct amount of sugar.

  8. Paul Millward

    Camilla, there is no mention of removing the peel before jarring. Does the peel have to be removed at all?

    1. Camilla

      Paul the peel is removed by sieving before putting in the jars but you could leave the peel in if you wished:-)

  9. Pamela

    I have been making marmalade with shred but find it to be too thick , whats the best way to have thin shreds ? I also love shredless so will try this one !

    1. Camilla

      Pamela this is thee only marmalade I have ever made but if you’re looking at those ones in the shops I think you’d need some kind of industrial machinery to get shreds that fine!

  10. Camilla

    Thank you, I need to make some more:-)

  11. Marie

    I love the sound of this recipe! I looked at a few and they sounded really complicated. I’ve just started making my own jam and really wanted to find a simple marmalade recipe to start with. Thank you so much! I will definitely be trying this soon

    1. Camilla

      Great Marie, I’ve just finished a jar from this batch so I can say it lasts well:-)

  12. Jacqueline Roberts

    You make it seem so easy, I hope so as I’m attempting this soon.

    1. Camilla

      I like to keep things simple:-) Let me know how you get on:-)

  13. Lynn Fancy

    DON’T have to use Sevilles???? Really? Oh goodness… I am so on this! Thank you!

    1. Camilla


  14. Jane Davies

    This looks lovely, I too have never made marmalade so will have to give this one a go x

    1. Camilla


  15. Marsha Cooper

    I’ve never made marmalade before and HATE the shreds in it! I’m currently living in Cyprus where Cypriot marmalade seems non existent, it’s criminal as I live next to a HUGE orange plantation! The ou draw back is I’ve no idea what oranges they are, they’re marked up as either ‘sweet for eating’ or for juicing, so I’m using one of each and doing half this recipe as an experiment! But DOH I don’t have any oranges! Instead I’ve added the juice from another orange!!!

    Has anyone ever needed to use jam sugar with added pectin because they’ve not used the skin?

    1. Camilla

      I’m afraid you’ve lost me a little? I think either of those oranges would be fine because they must both taste good for either eating or juicing! I never use jam sugar as it gives such a firm set. In jams/marmalade I use either lemon juice or high pectin fruits such as apple to provide the set.

  16. Carolyn Clapham

    I finally got around to making this yesterday, and it is a great hit with my other half, who is the big marmalade eater in our house.
    Admittedly, I did change it a little bit, because OH likes lots of shred in his marmalade. Not only did I use all the shred from the oranges in the recipe, but I’ve also been freezing the peel from large oranges that we have eaten recently, and I used that too.
    Also, because I was using oranges that I had frozen a few months ago, I used two lemons instead of one (they say that frozen fruit has less pectin).

    I did have a near disaster, due to stupidity: I used 1.5 pints of water instead of 1.5 litres. I didn’t think it looked a lot, but was convinced that I had measured out the right amount. Luckily, I decided to measure the liquid that was left in the pan after cooking the oranges, and at that moment the penny dropped. Adding extra water at that stage didn’t seem to do any harm, and we now have nearly seven jars of lovely marmalade lined up on the worktop.

    What I don’t understand is why so many sources tell you that you can’t make marmalade from sweet oranges. If I hadn’t seen your recipe I would never have tried it 🙂

    1. Camilla

      Carolyn I’m so glad you had such great success and adapted it to suit you ingredients:-) I’ve done that too with ingredients and have had to quickly rectify a mistake at the last minute – phew! I was frustrated with the price of seville oranges when I was thinking about marmalade making so asked Sarah at Artisan Jams if one could make it with normal oranges – she replied yes so that’s how this recipe came about:-)

  17. Amanda Beamish

    This looks delicious. I’ve never made marmalade before so really interesting – thanks.

  18. Anne Dalzell

    I’ve made jams many times but never tried to make a marmalade. This one sounds divine

    1. Camilla

      Thanks Anne:-)

  19. Paul Wilson

    Excellent. I love marmalade on my toast.

  20. William Gould

    Sounds good and straightforward, but I like the shredded peel in mine!

    1. Camilla

      You could always leave it in then:-)

  21. Geoff Clark

    just what I need for a tasty breakfast

  22. Carolyn Clapham

    Doh – I’ve bought the oranges to do this, but have just realized I’ve no jars left after making two batches of courgette chutney! Guess I’ll have to freeze them until I have more jars 🙁

    1. Camilla

      I just use short glasses from my cupboard as I’m always running out of jars!

  23. Heather Haigh

    That looks like sunshine in a jar – and the jars are very pretty too!

  24. jmsrowlands

    This looks great I think i will have to get my wife to make this

  25. bev

    Looks tempting

  26. Carolyn Clapham

    I like the idea of this. Apart from being simple, I think that the Little People might like it because it’s shredless.

    1. Camilla

      Yes kids love shredless:-)

  27. Ren Behan

    Thank you for your lovely entry into Simple and in Season, round-up posted today x

    1. Camilla

      Thank you Ren:-)

  28. Galina V

    Looks gorgeously delicate & glorious, though I confess I prefer the shredded variety. I did a batch recently, and it’s almost all gone, as I have been giving away the jars to friends.

    1. Camilla

      I like the shred too but this recipe was for anyone who wants a fool proof recipe so it is shredless:-)

  29. Maya Russell

    I don’t mind the bits but wouldn’t mind it bitless either. This post has made me hungry and I’m going to make some toast and marmalade. Thank you, also, for the tip to sterilising jars.

    1. Camilla

      Glad to help:-)

  30. Javelin Warrior

    I’m with Ursula – I love marmalade, but not the bits. So I think I’d really enjoy this version. And I also like a loose consistency instead of a firm jelly – makes it so much easier to spread…

    1. Camilla

      Thanks Mark, yes I so don’t like a stiff jam or marmalade!


    Oooh very nice – I am not to keen on the bits either! You fancy sending me a jar??!! 😉 xoxo

    1. Camilla

      Well it’s so simple Danielle you’re just going to have to make some:-) I nearly called it Marmalade for Dummies but then thought that might sound a bit insulting LOL!

  32. What Kate Baker

    I think I’m sold! I always thought marmalade making involved a lot of fuss, faff and many a sticky saucepan!

    1. Camilla

      Great Kate, I love finding shortcuts but where the end result is still fab:-)

  33. Ursula Hunt

    Great to have a shredless recipe, I like marmalade but not the bits

    1. Camilla

      I did notice there wasn’t a recipe on Google for this so I’m glad to have filled a void;-)

  34. Ellen H

    Love the recipe now I’d like to try some

    1. Camilla

      Hope you do:-)

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