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Ingredients

2 lb (900 g) oranges (Seville for bitter marmalade, or navel/Valencia for sweeter)
1 lemon (juice; save seeds & membranes)
2 1/2–3 cups (500–600 g) granulated sugar, to taste
2 cups (480 ml) water
Optional: 1/2 tsp vanilla or 1 tbsp orange liqueur to finish
Optional: 1 tbsp powdered pectin if using very sweet, low-pectin oranges

Prep the citrus.
Scrub fruit. Peel zest in wide strips, avoiding excess white pith, then slice the zest into fine matchsticks. Halve the fruit; juice and strain. Tie membranes + seeds from oranges and lemon in cheesecloth—this “pectin bag” boosts your set.
Simmer the peel.
In a pot, combine sliced peel, orange + lemon juice, and water. Add the pectin bag. Simmer 15–20 minutes until the peel is tender and translucent.
Add sugar and boil to gel.
Remove the bag; squeeze back juices and discard solids. Stir in sugar (start with 2 1/2 cups), then boil vigorously, stirring often, 15–25 minutes until 220°F/104°C OR until a chilled plate shows distinct wrinkles when you push the edge of a spoonful. Add optional powdered pectin only if needed; boil 1 minute more.
Finish.
Off heat, stir in vanilla or orange liqueur if using. Let stand 2 minutes, then skim foam for a glassy finish.
Jar & store.
Ladle into warm, clean jars (1/4 in headspace). Refrigerate up to 1 month or freeze up to 6 months. For pantry storage, process in a boiling-water bath for 10 minutes; cool 24 hours and check seals.

Built-in pectin: Seeds and membranes naturally thicken the jam without extra additives.
Balanced acidity: Lemon juice brightens flavor and helps the gel form.
Thinly sliced peel: Tender ribbons disperse evenly for a classic marmalade bite.
Two set checks: Thermometer (220°F/104°C) or cold-plate wrinkle test—choose your style.

Jam too runny after cooling? Return to pot and boil 2–5 minutes more, or stir in 1–2 tsp lemon juice and simmer briefly.
Too firm? Stir in a splash of hot water or orange juice to loosen.
Bitterness level: For milder jam, blanch sliced peel 1–2 minutes in boiling water, drain, then proceed.
Sugar crystallizing? Dissolve sugar completely before hard boiling and avoid scraping crystallized sides of the pot.

Ginger-Orange: Add 1–2 tbsp finely grated fresh ginger while boiling.
Citrus Medley: Swap 25–50% of oranges for grapefruit, blood orange, or lemon.
Vanilla Bean: Split 1 vanilla pod and simmer with peel; remove at jarring.
Serving: Toast + butter, yogurt swirls, thumbprint cookies, cake glaze (loosen with hot water), or whisk with soy + chili for a sticky chicken glaze.

Refrigerator: Up to 1 month (use clean spoon every time).
Freezer: Up to 6 months in freezer-safe jars with 1/2 in headspace.
Shelf-stable: Water-bath process 10 minutes (adjust for altitude). Store sealed jars in a cool, dark place up to 1 year.