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A delicious, sweet concoction of juicy oranges, lemon, fresh cranberries & sugar, this Easy Christmas Marmalade is fabulous on toast, English muffins, biscuits, yogurt, ice cream...
If you're a fan of bitter marmalade with big chunks of citrus zest and complicated or time-consuming (or both) instructions, you might want to click on over to a different recipe. But if you love a fresh, vibrant, marmalade studded with tiny slivers of vibrant orange zest and bits of tangy, fresh cranberries, this easy Christmas marmalade (takes 30-minutes, start to finish!) has your name (and mine) written all over it!
I'm so in love with the colors of winter produce. Oranges, lemons, cranberries, pomegranates, butternut squash, carrots... I do believe that God gave us vibrant, jewel-hued fruits and veggies at this time of year to give us a bit of cheer when the landscape outdoors is gray, bleak and often dreary.
This Christmas Marmalade is the essence of cheer in both taste and sight. It's vibrantly flavored with bits of juicy oranges, fresh-tasting citrus zest and tangy cranberries. It looks gorgeous in glass jars or in a pretty little bowl at the table.
Takes under 30 minutes, start to finish!
If you've never made jam before, this is a perfect place to start. It comes together quickly and is quite failproof. Oranges have a lot of their own natural pectin so this jam sets up quickly and consistently.
How do you make it? The most difficult part is probably zesting the oranges which isn't really difficult. I like to use a small zester like this one. The zest isn't too fine so that it disappears in the marmalade, but not so coarse that the texture has large chunks of zest. The zester is easy to work with and you can zest 3-4 oranges in right around 5 minutes.
After the oranges are zested, cut off the remaining peel and chop them in small bits. I just slice them in rounds, then slice the rounds in both directions. Set aside the zest and combine the oranges with chopped cranberries and sugar in a large pot. Bring the mixture to a full boil, time it for 30 seconds then remove from heat.
The last thing you'll need to do before transferring the marmalade to shiny clean jars is to add the pectin. Simply combine the pectin with water in a small saucepan. Bring it to a boil and time for 1 minute. Add the pectin mixture to the orange-cranberry mixture and stir, stir, stir. Scoop the beautiful jam into jars and stand back to admire your gorgeously-hued handiwork!
How to use this Christmas Marmalade
There are a zillion different ways to use this delicious orange-cranberry Christmas Marmalade. Here are just a few ideas:
- On toast. It's super delicious on this Easy No-Knead Brioche Bread (pictured below). It's also wonderful on English muffins, biscuits, bagels and dinner rolls.
- It makes a delicious and quite gourmet peanut butter and jelly sandwich.
- Use it as a topping for baked brie.
- Serve it with yogurt and granola.
- Make a fabulous grilled ham and cheese with a layer of this Easy Christmas Marmalade sandwiched between the layers.
- Serve it over ice cream.
- Use it as a glaze for chicken, shrimp, pork and salmon, delish!
- Top pancakes with it.
- Drizzle it over ice cream.
- Use it to get a perfect shine on your favorite sports car. (Just kidding!)
- Add it to a salad dressing.
- Serve it with cheese and crackers. I love to serve it in a small bowl combined with some fresh pomegranate arils on a cheese tray. So good!
I think you get the point. There are so many delicious ways to use this Christmas Marmalade!
Perfect for gift-giving!
This cheerful marmalade makes a wonderful gift at this time of year for neighbors, friends, co-workers, teachers, etc. It's great on its own or combine it with a loaf of home-baked bread. Or add some delicious crackers and a log of goat cheese (or a block of smoked cheddar, gouda or whatever your favorite cheese is). A package of homemade granola would also pair wonderfully with this Christmas Marmalade.
I love combining this pretty little label when gifting my Christmas Marmalade.
You can either attach it to the top, use a little twine or ribbon to tie it around the neck of the jar or, if using a taller jar, glue it to the side. I have a PDF of these labels so if you're interested, just leave a comment below the post and I'll email them to you.
One last little fun tip. I love to include a pretty spoon with my marmalade gift. I found these awesome little (super inexpensive) gold spoons on Amazon. They end up costing less than a dollar apiece, are made of stainless steel and are nice quality.
Café Tips for making this Easy Christmas Marmalade
- Look for heavy feeling oranges with a shiny peel. These will be juicier than lighter oranges with rough (usually thick peels).
- Don't boil the jam longer than 30 seconds as instructed in the directions. You want to keep the fresh flavor and vibrant color. Boiling it for 30 seconds helps dissolve the sugar.
- When zesting your oranges and lemon, it's important to get just the colored part of the skin. The white part underneath (called the pith) is bitter. You don't want that.
- As mentioned above, I use this zester to zest my oranges. The zest is not too fine, but not too coarse and it doesn't get any of the pith. If you can’t get one of the small zesters, use a vegetable peeler to remove just the colored zest. Then cut the peel into thin slivers.
- What's the best way to roughly chop cranberries? They're a bit of pain to chop, being round and prone to rolling all over and off the counter. I use my Vidalia chopper for this (and so many other things). I just put 8-10 cranberries on the grate, bring down the top and let it engage a bit with the berries, then give it good "whack". It not only chops them perfectly, but there's also a measuring guide on the side so you can stop when you have enough without having to transfer them to another container to measure.
- This jam is not processed with a hot water bath so it is NOT shelf-stable. Keep it in the refrigerator when not in use or it can be frozen for long term (4-6 months) storage. If you use this marmalade as a gift, be sure to tell the recipient(s) to store the jam in the refrigerator when not in use.
- Don't try to change the proportions of the ingredients and be sure to measure carefully. Making marmalade (and other jams and jellies) like this is an exact science and you can end up with problems with setting if you alter the ingredients.
- Feel free to leave a comment below if you would like me to send you a PDF for the label pictured above. I simply print them out of cardstock or good quality paper and cut out the labels. I use double-sided tape or tacky, quick-drying craft glue to attach the labels.
- I attach the spoons (pictured above) to the top of the jars with a piece of scotch tape then the label over the top of the spoon.
- I love this red and white check ribbon for decorating these jars. It's great quality, inexpensive and you get a ton of it on a roll (50 yards!).
- When making jam and jelly (or marmalade) it's wonderful to have a funnel to neatly transfer the jam or marmalade to the jars. I have this funnel and have used it for longer than I can remember. It goes right into the dishwasher.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
A delicious, sweet concoction of juicy oranges, lemon, fresh cranberries & sugar, this Easy Christmas Marmalade is fabulous on toast, English muffins, biscuits, yogurt, ice cream...
- 4 medium-size navel oranges 3 if they're large
- 1 cup coarsely chopped cranberries
- 4 ¼ cups sugar
- ¾ cup water
- finely zested zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1.75 ounce box powdered fruit pectin I use SURE-JELL
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Wash clean glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. (You'll end up with about 5 cups of jam, so the number of jars you'll need will depend on what size they are.)
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Remove colored zest (just the colored part, not the white pith) from the oranges and the lemon, using a small zester (I love this one). If you can’t get one of the small zesters, use a vegetable peeler to remove just the colored zest. Then cut the peel into thin slivers, or finely chop. Transfer the zest to a small bowl and set aside.
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Cut the remaining peel off of the oranges. Slice oranges then coarsely chop, reserving any juice. Transfer oranges and juice to a bowl.
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Add one cup of coarsely chopped cranberries to the oranges and stir to combine. Transfer exactly 2⅓ cups of the fruit mixture to a large pot. If you don’t have quite enough, add a bit of water or orange juice to make exactly 2⅓ cups. If you have extra, discard (or use for something else) any remaining fruit mixture.
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Add the sugar to the pot and stir until well mixed. Turn the heat to medium-high and stir frequently until the mixture comes to a full rolling boil (a boil that you can’t stir down). Set a timer for 30 seconds and boil, stirring continuously. After 30 seconds, remove from heat.
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Add ¾ cup water to a small saucepan. Sprinkle in pectin and stir until dissolved. Bring the mixture to a rolling boil and boil for 1 minute, stirring continually.
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Add the hot pectin, lemon zest, orange zest and lemon juice to the fruit mixture and stir for 3 minutes. (Don't cheat on the 3 minutes.)
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Transfer marmalade to prepared containers immediately and fill to within ½ inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature a few hours (if you can wait!). Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.
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Donna says
Hi Chris,
I made the jelly recently, and it came out great! Love it! I’m down to my last jar, and want to make more, but alas, there are no more fresh cranberries in the store. I have a couple bags frozen. Can I use the frozen ones?
Thanks!
Chris Scheuer says
Yes, frozen will work great! I'm so happy you enjoyed it, Donna!
Kelly says
I love marmalade and this was fantastic. I got my five jars, gave three away for Christmas, already used up one and am carefully hording my last one! Will have to make another batch just for me! I used the pink Sure-jell box and reduced the sugar by 30%. I also canned mine. They turned out so gorgeously perfect, beautiful color and flavor. Like little jewels on the counter.
Chris Scheuer says
Thanks for sharing your results, Kelly! I'm super happy that you enjoyed it! And it's great to know that using the lower sugar pectin works!
Brigitte says
Hi Chris , this marmalade sounds wonderful, I wish I had seen it earlier it would have made a great gift for my friends and neighbours. If it tastes as good as the other jam and jellies recipe you have shared I better hide it from my family they cant seem to get enough. Out of 50 jars of strawberry jam I am down to 10 jars. Can you please send me the PDF for the label, for next year it is definetly going on my gift giving list. Will make a batch this weekend. Thanks again for sharing.
Chris Scheuer says
Hi Brigitte, I think you will enjoy this marmalade as much as the others. Even though it's called "Christmas Marmalade", it's wonderful any time of year! Just sent you the labels!
NIKKI NANCE says
What a wonderful holiday gift! Am adding this to the many other wonderful recipes you've shared. I would love to receive the label pdf. Many thanks!
Chris Scheuer says
Hi Nikki, thanks so much! Sent you the pdf, enjoy!
cindy says
Chris, I am all set to make this jam and I was preparing the ingredients and I read the entire recipe multiple times, you say to add the lemon zest but you never say when to add the orange peel. is it at the same time as the lemon zest? I was planning on giving this for Christmas
Chris Scheuer says
Hi Cindy, yes, you are right about when to add the orange zest. Thank you for noticing that. I've amended the recipe to include the orange. Thank you!
cindy says
thank you so much love the newletter and hints on techniques for the recipe. I am making the arugula and orange salad tomorrow. Merry Christmas
Chris Scheuer says
You're welcome! Merry Christmas!
Michelle Wells says
Wish I saw this earlier in month would have made it for gift giving this year but is on my gift jams listfor next year!
Can you please send the gift cards?
Thank you
Michelle
Chris Scheuer says
Hi Michelle, Merry Christmas! Just sent you the gift card PDF.
Victoria says
Just made a batch of this....I won't need the labels though. I don't plan on sharing. Maybe the next batch. Absolutely scrumptious!!!!
Chris Scheuer says
haha! 💕
Trudy says
Hi Chris,
I love making jams and jellies and I can't wait to try your recipe! Would it affect marmalade if I processed it in a hot water bath? I always like to have extra on hand throughout the year for gifts to brighten a friend's day. I would also appreciate receiving the pdf for the gift tags.
Happy Holidays!
Trudy
Chris Scheuer says
Hi Trudy, I think you could process this jam with a water bath however the color may not be as vibrant. Sending you the labels now.
Franceen Patti says
I've got everything ready to go. The spoons arrived today from Amazon. Just need the labels.
Chris Scheuer says
Hi Franceen, sounds like you're all set! Sending you the labels now!
Suzanne says
I love your recipes and have followed your blog for quite awhile. I would like the label for the Orange Cranberry Christmas Marmalade!
Thank you and Merry Christmas!
Chris Scheuer says
Thanks so much, Suzanne, just sent you the labels.
Barbara says
Hi, Chris: I'm in the midst of making this marmalade, but I don't see where and when you add the lemon juice and zest to the mixture!! HELP PLEASE - I'm sure I just overlooked this addition in my zeal to make this for gifts!
Chris Scheuer says
Add it with the pectin! I will clarify that in the directions.
Linda P. Myers says
Chris, as always your recipes are wonderful. Thank you for the previous pdf labels you sent. If you don’t mind, may I please have the labels to the Christmas marmalade too. Thank you.
Chris Scheuer says
Thanks so much, Linda! Just sent you the labels!
Susan says
The Orange Cranberry Christmas Marmalade is delicious! I would love to have the PDF gift tag!
Thank you for your wonderful recipes!
Merry Christmas
Chris Scheuer says
So happy you're enjoying it, Susan. PDF labels should be in your inbox!
Kathy says
First visit to your site & I love everything about it. Your recipes look wonderful & the instructions so helpful, not to mention the beautiful photography! This marmalade looks so pretty and festive! Excited to try it since orange/cranberry is one of our favorite combinations. I’d love to have the gift tag please. Also, where did you get the cute little jars? I’ve not seen any shaped like them. Thank you for sharing your talents!
Chris Scheuer says
Hi Kathy,
First of all, welcome to The Café! Thanks so much for your very kind and thoughtful comment. I just sent you the pdf for the labels. The jars are Weck jars. The taller ones are from Amazon. Here is a link: https://amzn.to/2tiNaW1
The rounder jars are also Weck jars but I did purchase that one in England.
Kathy says
I made a batch of this marmalade and it is fabulous! The flavors are so bright & delicious, just the right blend of sweet & tart. We have always made a Christmas marmalade using cranberries & strawberries but this one is definitely better tasting & the color is gorgeous. Thanks for another wonderful recipe!
Chris Scheuer says
You're welcome, Kathy! So happy you enjoyed it! 💕
Julie says
Looking forward t trying both orange cranberry jam and the fig jam. Please send both pdf’s. I love your recipes and food styling photos!
Thank you and Merry Christmas!
Chris Scheuer says
Thanks so much, Julie! Just sent you both labels, enjoy!
Anna Maria says
Hi Chris
Thank you for the recipe. Would appreciate the PDF label for the fig jam and Orange Cranberry Marmelade Hope it turns out great!
Thank you and wishing you Happy Holidays.
Chris Scheuer says
Hi Anna, I'll send you both labels shortly. Enjoy!
Rachel Kemp says
Thank you for another wonderful recipe!!! Could you please send me the pdf for the gift tags. Thank you!
Chris Scheuer says
Hi Rachel, you're welcome! Enjoy the marmalade, sending you the labels now.
Laura says
Thanx for the recipe Chris! Would appreciate the PDF labels! I am right now making the the fig jam. I would love to have the PDF labels for it too! Hope it turns out great! Thanx.
Chris Scheuer says
Hi Laura, I will send you both of them. Enjoy!
Ruth says
Thank you Chris for the great recipe. Could you please send me the pdf for the labels - they are super cute
Chris Scheuer says
Thanks, Ruth, PDF is on the way!
Sandy says
This is my first post from your wonderful, classy site and I am impressed. The little jam recipe sounds great, your photography is awesome and I enjoyed your text. I even found the Amazon links to be helpful. The spoons...oh my, too cute! Thank you! Looking forward to future goodness...
Chris Scheuer says
Thanks so much, Sandy, for such a kind and thoughtful comment. Welcome to The Café!
Ruth Locke says
In the recipe you say finely chopped cranberries and in the directions you say coarsely chopped cranberries. Which is it?
Chris Scheuer says
Ah, good observation, Ruth! It should be coarsely chopped cranberries. I have corrected that in the ingredients. Thanks so much, I need those extra "eyes" out there!
Beth says
Hi Chris
Thank you so much for another delicious recipe. I love recipes that can be given away as gifts since my joy of cooking is directly related to my love of sharing.
Would you be willing to share the weight of the ingredients please? Specially for the oranges sugar and cranberries? Find it easier to successfully scale up and down with weight measurements. If not no worries, I’ll figure it out. Thanks again for all the creative and delicious recipes your shared and inspired me to try out this tear. Our family favorite is the lemon blueberry shortbread and the candies pecan bloodies. Wishing you and yours a Blessed Christmas season.
Chris Scheuer says
Hi Beth,
You sound a lot like me!
The weight measurement for the sugar and cranberries should be easy to get with the conversion table. There's a button right under the ingredients that allows you to convert from US Customary measurement to Metric. With the oranges, it's a little more difficult because some oranges have a very thick peel and with some, it's super thin. 3-4 medium-size oranges will work well. You measure after they are chopped.
I'm sending you the pdf now. Enjoy!
Ann says
Yes, please send me the pdf for this wonderful-looking marmalade. Thank you!!!!
Chris Scheuer says
You're welcome, Ann, sending it now!
Jennifer @ Seasons and Suppers says
I love marmalade in any fashion, but I don't think I've ever had one with cranberries. It's such a natural though and especially this time of year. Looks like the perfect snowy afternoon project for me 🙂
Chris Scheuer says
Thanks, Jennifer! 🙂
sophie says
Can you please send me the pdf. I will make this jam for offering during the holidays.
Thank you and happy holidays
Sophie
Chris Scheuer says
Happy Holidays to you, Sophie! PDF should be in your inbox!
Debbie says
Thanks for the recipe. I would love to have the gift tag. Merry Christmas.
Chris Scheuer says
You're welcome! Sending you the pdf now!