This Easy Orange Marmalade Recipe is a great way to use up some fresh oranges if your tree is in overdrive. A simple combination of oranges, chia seeds, and maple syrup, make up a couple of batches and freeze in small portions so you have some on hand for the rest of the year.
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Easy Orange Marmalade Recipe
If you are lucky enough to have an orange tree on your property, then I am sure you know the struggle is real when it comes to making sure all that citrusy goodness gets used up before it turns.
I make it a personal goal every season to leave no orange behind and have been throwing them into everything I can think of, like this Whole Orange and Thyme Vinaigrette and this Garlicky Orange Spinach Salad.
And of course this Easy Orange Marmalade with chia seeds.
A Quick and Easy Homemade Marmalade Using The Whole Orange
I really do love a good marmalade but can't handle the sickly sweet varieties available at the store anymore (5yo me would be dumb-founded).
This Easy Orange Marmalade Recipe uses the whole orange, is set using chia seeds, and is sweetened using just a little bit of maple syrup.
So it's nothing like the traditional marmalade you are probably used to.
There's no pectin involved either, which means it's super easy to put together!
Simply boil, blend and bottle.
Marmalades and jams made with chia seeds instead of pectin and sugar only last a week or so in the fridge before spoiling, so I tend to make up a couple of batches and freeze in smaller portions.
If you like to have jams and marmalades ready to go, then this is the perfect recipe for you as it freezes well.
Ingredients, Tips, and Substitutions
Please note this is not a super sweet marmalade.
Personally, I enjoy that zesty-bitter taste you get with normal marmalade but I don't like it to be offset with too much sweetness.
If you find that you prefer more sweetness then you can always add more maple syrup to the recipe until it reaches your preferred level of sweetness.
You could also swap out the maple syrup for some honey for a less subtle level of sweetness.
This recipe calls for the whole orange to be used.
This means the skin is added as well.
If you aren't used to the taste of the orange skin, or you aren't a huge fan of that zesty-bitterness, then I would start off with just adding a little bit to the mixture after it has been boiled.
Homemade orange marmalade is a super versatile recipe just perfect for changing up and making your own.
I usually add some freshly grated ginger to mine for a bit of a kick.
More optional extras to try:
- grated turmeric
- fresh orange zest
- fresh lemon zest
How To Serve Up Homemade Marmalade
Whole orange marmalade is delicious served as a big dollop atop fresh bread and ricotta.
Or you could:
- go traditional and add it to some hot toast
- use as a great dipping sauce for some breaded shrimp.
- stir through some yogurt for homemade fruit flavoured yogurt
- add some to a pan sauce to serve with chicken thighs
- add on top of fresh scones with cream
- add a little spoonful to a crostini or cracker with some brie
- add a dollop to your next bowl of oatmeal
- add to a cheese plate in place of a quince paste
Use your imagination and you will find the perfect way to serve up this delicious easy orange marmalade recipe.
If you love homemade fruit butters and preserves then be sure to check out these others:
Whole Orange Chia Marmalade
- Wash the oranges and place in a pan. Cover with hot water and bring to the boil.
- Reduce heat to low and let simmer for 1 ½ hours.
- Drain and discard the water. Chop the oranges, remove any seeds and pop the chopped oranges into a blender with the maple syrup. Check for sweetness and add more maple syrup as required. (*see notes re bitter and sweet balancing.)
- Throw in the chia seeds and give a quick pulse (make sure you leave some chunks in there).
- Transfer to a glass gar and refrigerate for a couple of hours. By now it should have thickened up, give it a quick stir and serve as required.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.