If you've ever wanted to make marmalade but felt overwhelmed by big batch canning, this small batch orange marmalade recipe is the sweet and simple answer.
Recipe: $1.38 | Per Serving: $0.69 | Servings: 20
With just four mandarins and a handful of pantry staples, you can create a glossy, bright, citrus-spiked spread in under 30 minutes. No canning equipment or special tools required!
Whether you're new to preserving or just craving a burst of sunshine on your toast, this recipe is perfect for beginners and busy home cooks alike. Not only that, but it helps to use up the softened fruit you may have sitting on the counter.
This easy mandarin marmalade is a go-to recipe because of its sweet and tart, vibrant flavor. This small batch size is perfect for testing out the marmalade making without the commitment, plus, it's fun to share too!
If you love homemade pantry staples like this, you might also enjoy our Homemade Strawberry Jam, Watermelon Jelly, or Peach Peel Jelly. Both are low-waste recipes that make use of seasonal fruit and a bit of creativity.
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🍯 Why This Recipe Works
- One Pot Perfection. This mandarin marmalade recipe can be made in a single saucepan with minimal prep making it as easy as it is frugal. Talk about a win!
- Only a couple of ingredients. With a few oranges and some sugar, you can really make a tasty spread you'll look forward to putting on toast every morning.
- No Pectin Needed. Unlike our Sugar Free Strawberry Jam and Sugar Free Blueberry Jam, this recipe doesn't need chia seeds for thickening. Instead, it uses sugar and the natural pectin from the fruits to thicken the marmalade.
🥘 Ingredients
- Mandarin oranges: These are sweet, low in acidity, and have thin membranes, making them ideal for quick marmalade without bitterness.
- Orange peel: Just a small amount adds zest and texture, while avoiding the pith keeps it from being bitter.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
- Mandarin Oranges: Tangerines or clementines work well too. If you’re using larger oranges, reduce to 2–3 and remove any seeds.
- Sugar: You can use raw cane sugar or light brown sugar for a slightly deeper flavor, though the color may darken.
- Lemon Juice: Fresh is best, but bottled lemon juice can work in a pinch. Avoid lime, as it throws off the flavor balance.
🔪 Instructions for Small Batch Orange Marmalade
Step 1: Peel the oranges well and chop the fruit. Reserve the peel from one orange, but try to remove most of the pith (it's bitter). Finely chop half of that peel and then discard the rest. Place chopped fruit and peel into a medium-sized pot over medium-high heat. (Image 1).
Step 2: Pour in the water and lemon juice. Stir and let the mixture simmer over medium heat for 5–7 minutes, or until the peel begins to soften. Use a potato masher or the back of a spoon to mash the fruit mixture into your desired texture, chunky or smoother, your choice. (Image 2).
Step 3: Once the peels have softened, stir in the sugar. Important: Don’t add the sugar too early; once it’s in, the peel stops softening, which can lead to a tougher texture if it goes in too soon. (Image 3).
Step 4: Increase the heat and bring the mixture to a boil. Reduce to a low simmer and cook, stirring often, until the marmalade has thickened. This should take 15–20 minutes. Remove from heat and let cool slightly. (Image 4).
Step 5: Carefully spoon the marmalade into clean jars or containers with tight-fitting lids. Let cool completely at room temperature before sealing. Store in the fridge for up to 2 weeks, or freeze for up to 3 months. Enjoy on toast, scones, pancakes, or stirred into yogurt!
🍴 Recipe Tips
- Don’t overdo the peel. A little goes a long way, too much will make your marmalade bitter.
- Stir frequently. As it thickens, the sugar can caramelize or scorch easily if left unattended.
- Use a cold plate test. Drop a spoonful on a cold plate and drag your finger through, if it leaves a clear trail, it’s ready.
- It will thicken as it cools. Don’t expect a jelly-like texture straight off the stove.
👩🏻🍳 Storage
Store in an airtight container or small mason jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months. This makes a perfect gift, toast topper, or glaze for chicken or roasted veggies!
💭 Recipe FAQs
Jam is made using only the fruit’s pulp and juice, resulting in a smooth, spreadable texture. Marmalade includes bits of citrus peel, which gives it that signature chunky consistency and slightly bitter edge. Marmalade is also usually less sweet than traditional jam.
Yes! Citrus fruits like oranges naturally contain pectin, especially in the peel and membranes. That means this marmalade thickens up naturally without the need for commercial pectin, just a combination of fruit, sugar, and simmering.
Jelly is made by straining out all pulp and solids, leaving behind only the clear, sweet gel. Marmalade, on the other hand, intentionally keeps the fruit pieces and citrus peel for flavor and texture. That’s what gives it its distinct look and mouthfeel.
If your marmalade hasn’t thickened, it likely needs more time to simmer. You can also test for doneness using the cold plate method: place a spoonful of marmalade on a cold plate and run your finger through it. If it wrinkles and holds the line, it's ready.
❤️ More Delicious Spreads Recipes
If you tried this Small Batch Orange Marmalade, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Orange Marmalade
Equipment
- Mason Jar *for storage
Ingredients
- 2 to 3 medium mandarins (1 cup finely chopped fruit+peel) ($0.88)
- 1 Tablespoon lemon juice ($0.06)
- 1½ Tablespoon water ($0.00)
- 1 cup granulated sugar ($0.44)
Instructions
- Peel the oranges well and chop the fruit. Reserve the peel from one orange, but try to remove most of the pith (it's bitter). Finely chop half of that peel and then discard the rest. Place chopped fruit and peel into a medium-sized pot over medium-high heat.
- Pour in the water and lemon juice. Stir and let the mixture simmer over medium heat for 5–7 minutes, or until the peel begins to soften. Use a potato masher or the back of a spoon to mash the fruit mixture into your desired texture, chunky or smoother, your choice.
- Once the peels have softened, stir in the sugar. Important: Don’t add the sugar too early; once it’s in, the peel stops softening, which can lead to a tougher texture if it goes in too soon.
- Increase the heat and bring the mixture to a boil. Reduce to a low simmer and cook, stirring often, until the marmalade has thickened. This should take 15–20 minutes. Remove from heat and let cool slightly.
- Carefully spoon the marmalade into clean jars or containers with tight-fitting lids. Let cool completely at room temperature before sealing. Store in the fridge for up to 2 weeks, or freeze for up to 3 months. Enjoy on toast, scones, pancakes, or stirred into yogurt!
Notes
- This recipe makes about 1 cup of marmalade, perfect for a small household or gifting a jar to a friend.
- Use seedless mandarins for best results. If using seeded varieties, remove seeds before cooking.
- To reduce bitterness, make sure to only use the outer orange part of the peel (avoid the white pith).
- The marmalade thickens more as it cools, so don’t overcook expecting it to gel fully on the stove.
- For a smoother texture, you can blend the marmalade slightly with an immersion blender before jarring.
- Store in the refrigerator for up to 2 weeks, or freeze in small jars for up to 3 months.
- This marmalade is not shelf-stable unless properly water-bath canned using tested preservation methods.
- Great on toast, yogurt, muffins, or as a glaze for chicken or pork.
Nicole Durham says
I love the fresh bursting flavor of sunshine this marmalade brings to my plate every morning.