How to make authentic orange marmalade using the whole fruit
One of the advantages of using natural products in the kitchen is that they can give life to supreme goodness, such as jams and marmalades. Among the most loved and fragrant flavors, there is never a shortage of orange marmalade and the Sicilian recipe is one of the simplest and most traditional in existence, made using citrus fruits grown in the island’s countryside.
Tenuta Donna Fina
23/10/2025
Origin of Sicilian orange marmalade and difference between jam and marmalade
The origin of jam can be found in some very similar preparations between the Greeks and Romans. In particular, in the past there was a tendency to cook or preserve certain types of fruit with honey. However, the ancient jam most similar to today’s dates back to the Middle Ages, although it was a product reserved for the wealthy classes and aristocrats, since ingredients such as honey and sugar were a luxury intended only for the wealthiest.
An important difference to underline is that between jam and marmalade, since it is often thought that the two terms are interchangeable. In reality, “jam” is defined as one that includes exclusively citrus fruits while the term “jam” is used for all other types of fruit. In this sense, it is correct to speak of “orange marmalade” but not of “orange jam”.
Finally, to have an optimal result, we recommend using appropriate equipment and preferring untreated oranges, so that you can use the whole fruit, including the peel, for preparation, having a more chance of obtaining a thick jam.
Selection of Sicilian oranges and tangerines
As for the choice of oranges, the most suitable qualities for the preparation of jam are Navel or Tarocco. However, more than quality, it is essential to take into account the condition of the citrus fruit. In fact, having to use the peel as well, it is important to choose only untreated oranges, so as to be sure to have a 100% edible, natural and non-harmful product to health.
For an innovative variation of the Sicilian recipe for orange marmalade, we suggest replacing a part of the oranges with tangerines. The result will be an orange and tangerine marmalade, with a citrus flavor and a fresh smell, also excellent as a gift reminiscent of Sicily.
Sugar-free or brown sugar variants
For those who prefer a variant of orange marmalade with less sugar, it is possible to replace this ingredient with the coarser cane sugar. Alternatively, it is possible to eliminate it completely to have a less sweet product, or even use honey or natural sweeteners, such as erythritol, syrups or other fruits, such as apples.
Step-by-step preparation
Here is the detailed procedure for the preparation of orange marmalade according to the Sicilian recipe.
Soaking and cutting citrus fruits
The first step of the recipe for Sicilian orange marmalade involves washing and soaking the citrus fruits in water. After washing them well, leave the whole oranges in water for 12 to 72 hours, taking care to change the water once or several times a day. In this way, it will be possible to make the oranges expel the most bitter taste and you can also use the fragrant zest.
Next, it’s time to move on to cutting citrus fruits. Peel the oranges making sure to remove the albedo, i.e. the white part attached to the peel. At this point, cut both the pulp and the peels of the orange into small pieces. Take care to cut the orange peel particularly thinly, so that it is not too thick under the teeth when the preparation is complete.
Cooking the orange marmalade
Put the peels in a pot with boiling water, so that they blanch for a few minutes. Then drain them and add them together with the orange pulp and sugar to a large, thick-bottomed pot. Add the lemon juice and mix everything together.
Let it simmer for about 45 minutes, stirring frequently to make sure the jam doesn’t stick to the bottom and edges of the pot. To check if the jam is ready, you can do the saucer test: pour a teaspoon of the jam from the pot into a plate and let it cool down a little. Then try to rotate the saucer slightly: if the jam does not drip or drips a little, it is ready. If the jam has pieces of zest that are too large, you can use the hand blender to remove them.
At this point, remove the pot from the heat and proceed to jar the product in jars, which you must have already sterilized properly.
Variant with tangerines and spices
If you prefer to try the variant of the Sicilian recipe for orange marmalade using tangerines as well, the procedure to follow will be the same. Just replace half of the oranges provided for in the Sicilian orange marmalade recipe with the same amount of tangerines.
Proceed by cutting the peels finely and blanching them and cook the orange and tangerine pulp together with the peel and sugar as previously indicated. Once cooked, you will have obtained an excellent Sicilian citrus jam, with oranges and tangerines.
For an even more fragrant jam with a more refined flavor, we suggest adding spices, such as cinnamon, or flavorings such as vanilla or late mandarin.
How to thicken and adjust the degree of sweetness
A fundamental step in the preparation of orange marmalade concerns the thickening of the mixture. To have a particularly thick jam, it is important to follow the recipe well and cook the pulp over low heat, in order to evaporate all the liquids. A fundamental role is played by the natural pectin contained in the orange peel and in the albedo, the white part attached to the peel.
However, albedo tends to taste bitter, so it’s crucial to reduce it as much as possible to prevent it from making the jam bitter as well. For this reason, it is very useful to include the peel in the preparation of orange marmalade according to the Sicilian recipe.
Since it is a recipe with few ingredients, many may think that it is difficult to go wrong. However, it is important to know how to dose the degree of sweetness to have a balance between sugar and the taste of oranges. For those who prefer a sweeter jam, a 1:1 ratio can follow, while for those who want to reduce sugar, they can proceed with a smaller amount of sugar, making sure to thicken the jam correctly by cooking for a long time and soaking the whole fruit to decrease the bitter taste.
Potting, sterilization and storage
Once the jam is ready, it is possible to transfer it to jars, which must have been previously sterilized. This is a simple but necessary procedure to ensure that you store your jams and preserves well and safely.
To sterilize the jars, you will need to wash them well together with the caps with water, put them in a pot full of water and bring everything to a boil. Once boiling, boil jars and caps for about 15 to 30 minutes. After this step, the jars and caps can be drained and cooled upside down on a clean cloth.
This procedure must be done before preparing the jam, which must necessarily be potted when still hot to create a vacuum. To do this, as soon as the hot jam is passed in the jars, it is necessary to close the jar well and place it upside down, letting them cool on the kitchen counter, without moving them overnight.
Through heat, it will be possible to create a vacuum that will seal the jars ensuring proper conservation. By following these steps, the jam can be stored in the closed pantry for about a year. When preparing preserves, the advice is always to apply a label that shows the date of preparation and expiration date, in order to avoid eating products that are no longer suitable for consumption.
In addition, to avoid mold in jam, it is advisable to store the jars in a cool, dry place until closed, while once opened they should be stored in the refrigerator. One tip is to use small jars, so you can be sure you can consume them more quickly before they go bad. Finally, to avoid cases of botulinum, it is good to avoid eating products that have a swollen cap, or that have bubbles or foam, as well as strong unpleasant odors.
Nutritional values and benefits of orange marmalade
| Nutritional values | Standard Recipeper 100g | Standard recipefor 20g (recommended dose) | Recipe Less Sugarper 100g | Recipe Less Sugarper 20g (recommended dose) |
| Energy (kcal) | 230 | 46 | 170 | 34 |
| Energy (kJ) | 963 | 193 | 712 | 142 |
| Carbohydrates (g) | 57 | 11,4 | 42 | 8,4 |
| of which sugars (g) | 52 | 10,4 | 38 | 7,6 |
| Protein (g) | 0,5 | 0,1 | 0,6 | 0,12 |
| Fat (g) | 0,1 | 0,02 | 0,2 | 0,04 |
| Dietary fiber (g) | 1,5 | 0,3 | 2,0 | 0,4 |
| Sodium (mg) | 25 | 5 | 15 | 3 |
| Vitamin C (mg) | 12 | 2,4 | 18 | 3,6 |
| Potassium (mg) | 65 | 13 | 85 | 17 |
| Calcium (mg) | 25 | 5 | 30 | 6 |
| Iron (mg) | 0,3 | 0,06 | 0,4 | 0,08 |
The benefits of Sicilian orange marmalade are many, thanks to the advantages of citrus fruits for the human body. In particular, oranges contain high amounts of vitamin C, an ally against infections and to improve the immune system, and vitamin A, which has a strong impact on eyesight and the resistance of skin, nails and hair.
In addition, oranges contain a lot of fiber and antioxidants, which are crucial for gut health and against aging. In addition to having an anti-inflammatory role, oranges allow you to regulate intestinal activity and control the absorption of bad cholesterol, which benefits the cardiovascular system and heart health.
Variations, twists and gourmet combinations of orange marmalade
As anticipated, one of the variations of the Sicilian orange marmalade recipe involves the use of tangerines instead of half of the oranges. Alternatively, to have a more citrusy flavor even if delicate, it is also possible to make the jam using 1 kg of oranges and 500 g of tangerines.
Among other alternatives, it is possible to use bitter oranges or oranges and lemons for more varied or citrus flavors, while for variants with less or no sugar it is possible to add apples to the mixture. It is a recipe that can also be easily prepared with the Thermomix, following the recipe and the advice provided in the included recipe book.
The Sicilian recipe for orange marmalade is an extremely versatile preparation that can be used in different meals of the day , both sweet and savory. In fact, it is suitable to combine with toasted bread or rusks for breakfast, or with semi-aged cheeses for an appetizer or aperitif. Finally, together with desserts, orange marmalade can complete a cheesecake, a panna cotta or even more rustic cakes.
FAQ on orange marmalade
Why does orange marmalade taste bitter?
Orange marmalade is bitter mainly because of the peel or the presence of too much albedo. To avoid this problem, you can use only the pulp of the oranges or, if you have more time, you can soak the whole oranges from 12 to 72 hours, changing the water often. In addition, at the time of cutting, it is advisable to remove as much as possible of the albedo, the white part attached to the peel, and blanch the orange peel several times.
How can I thicken orange marmalade if it’s still runny?
To thicken the liquid orange marmalade, it is advisable to continue cooking over low heat in order to evaporate the water. Otherwise, you can add a thickener such as lemon juice, other fruit, such as apple, or a little cornstarch.
Can I reduce the amount of sugar in the orange marmalade?
Yes, it is possible to reduce the sugar in orange marmalade by using natural sweeteners, honey or brown sugar. If, on the other hand, you want to eliminate sugar, it is advisable to avoid including orange peel in the jam. However, by eliminating sugar, it will be essential to pay more attention to the thickening and storage phases of the finished product.
How do you incorporate mandarins into jam?
To incorporate tangerines into the Sicilian orange marmalade recipe, it is necessary to replace half of the oranges provided among the ingredients with the same amount of tangerines. The procedure to follow is the same as that necessary for oranges, both for cutting and cooking.
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