Vegan Orange Marmalade (Mermelada de Naranja)
Orange Marmalade is a beloved bright, tangy preserve made from whole oranges, cooked slowly until thick and rich with peel and fruit. This fully vegan version uses no gelatin, honey, or animal derivatives — relying entirely on the natural pectin in citrus peel to set perfectly. It has that signature balance of sweet and bitter, with a fresh, intense orange flavour, ideal for spreading on toast, filling pastries, or pairing with desserts.
Shared by lorenz
Time
65 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 1 kg sweet thick‑skinned oranges (Valencia or Seville work best)
- 700–800 g white sugar or coconut sugar (adjust to taste)
- 1 litre cold water,, 1 tbsp fresh lemon juice (helps set and balances sweetness)
- #Optional;
- 1 cinnamon stick,, Extra finely grated orange zest,, ½ tsp pure vanilla extract
👩🍳 Instructions
- 1
Prep fruit: Wash oranges thoroughly. Peel thinly, taking only the bright coloured zest (avoid the bitter white pith). Chop the zest into strips; remove seeds and chop the fruit flesh roughly.
- 2
Soak: Place zest and fruit into a large pot, cover with the measured water, and leave to soak for 3–4 hours (or overnight) to soften the peel and reduce bitterness.
- 3
Cook fruit: Bring to a boil over medium heat, then lower heat and simmer gently for 20–25 minutes until the peel is completely tender.
- 4
Add sugar: Stir in sugar, lemon juice, and any optional ingredients. Keep stirring until all sugar dissolves completely.
- 5
Thicken: Simmer steadily over low heat, stirring occasionally to prevent sticking, for another 20–25 minutes until the mixture thickens and reaches setting point. Test by dropping a teaspoon onto a cold plate — if it wrinkles when pushed, it is ready.
- 6
Store: Remove cinnamon stick if used. Ladle immediately into clean sterilised glass jars, seal tightly, and leave to cool completely. Once cold, store in a cool place or refrigerator.