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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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Peggy says
This jam looks delightful! I would love to have a copy of the labels!
Thank you!!!
sarah says
Please can you send me the labels also, The marmalade looks and smells amazing!
Chris Scheuer says
Sure! The labels should be in your email!
Sue slough says
I plan to make these as gifts and my 82 year old neighbor will be joining me in the kitchen. Would love to have the labels and plan to let you know how our batch turns out.
Chris Scheuer says
What a fun project to do together, I love it! Sending the labels now, Sue!
Melanie says
This looks like a wonderful Christmas gift! I’m planning to make it, could you please send the labels. How much does one batch make in ounces?
Thank you
Chris Scheuer says
Sure! Sending the labels now, Melanie.
Regarding your question, the recipe makes 5 cups of marmalade.
Jennifer A. says
Hello! Do you put some of the chopped orange peel in with the zest?
Chris Scheuer says
Hi Jennifer, you just want to use the zest for this recipe, not the white pith as that's what makes marmalade bitter. Some marmalades are supposed to be bitter but not this one. It's just full of fresh flavor.
Sandra Anderson says
I plan on making this to give along with scones as Christmas gifts and am going to try canning it. Would you please send me the labels? Thank you for sharing and Merry Christmas!
Chris Scheuer says
That sounds delicious! Send you the labels, Sandra!
Joann Fida says
This is wonderful and delicious! I made this easily as a fun holiday cooking class with my seniors and they loved it! We would like to make more for gifts for their families! Could I please have the adorable label as well? Thank you ! 🙂
Chris Scheuer says
What a great, idea, Joann! We'll be happy to send the labels. Enjoy!
Jane says
I love this gorgeous marmalade! I want to give it as gifts! Can you send me the pdf for the card?
Thanks!!
Chris Scheuer says
Thanks, Jane! The labels are on the way.
Michael A Brandimore says
Hello
I am going to make this for Christmas gifts and I would appreciate the PDF for the label, thanks very much for the idea.
Michael
Chris Scheuer says
The labels should be in your email, Michael! ENJOY!
Irene tisdale says
Awesome. This is a perfect addition to my Christmas basket. Please send me the adorable label.
Please send the pepper jelly label too, as I could not successfully leave a comment, the pepper jelly is great!
Irene
Chris Scheuer says
We'll send them now, Irene!
Jennifer Errion says
I would also love the labels! Thanks for the recipe.
Chris Scheuer says
Just sent them, Jennifer. Enjoy!
Janet Jarrell says
So glad I found your recipe. It’s delicious. My batch is not quite as pretty as yours but still very good. Would love the pdf. Want to make another batch for gifts.
Thanks!
Janet
Chris Scheuer says
Thanks, Janet! The labels should be in your email!
Matilde Limon says
Can I can this recipe using the hot water bath method?
Chris Scheuer says
Hi Matilde, I have not personally tried canning this recipe. Some readers have reported good success with this.
H D Morgan says
Please could you send m the pdf for the labels? This recipe looks so yummy!
Thank you.
Chris Scheuer says
Sure! The labels should be in your email. Hope you enjoy this marmalade, HD!
Tiana says
Every one of your recipes I’ve tried has been a winner- I can’t wait to make this one to give away! May I please get the label pdf also? Thanks so much!
Chris Scheuer says
Thanks for your kind words, Tiana! We'll get the labels off to you now!
Patty Williford says
Oh my goodness can't wait to make this fabulous marmalade!! I so enjoy your blog, recipes and ideas! I would so appreciate the pdf file for the cute labels. Looking forward to your next blog!
My regards,
Patty
Chris Scheuer says
Thanks, Patty! We'll be happy to send the labels!
Becky Terrell says
We LOVE marmalade and can’t wait to try this recipe. Thank you for detailed instructions and additional tips.
Can you please send pdf for labels?
Chris Scheuer says
Sure, well send them now, Becky!
Helen says
So pretty, looking forward to gifting this jam! Please send the label PDF.
Chris Scheuer says
Sure, hope you enjoy it Helen!
Mary says
I am anxious to try this. Can I use Certo Crystals. I cannot find Sure-Gell in Canada.
CAN YOU PLEASE SEND ME THE PDF FOR THE LABELS
Thank you
Chris Scheuer says
Hi Mary, I haven't heard of Certo Crystals so I can't say for sure. I know that liquid Certo and Sure-Jell are not interchangeable. The labels should be in your email.This article may be helpful to you: https://www.kraftwhatscooking.ca/article/certo-frequently-asked-questions-000000220
Kathy says
Can this jam be canned? The jam looks gorgeous and I would like to make it now for Christmas gifts, however I don’t have freezer space. And could you send along the label template? Thanks so much.
Chris Scheuer says
Hi Kathy, I haven't personally canned this jam. Some people have and reported good results. The labels have been sent!
Rosemary A. Frerk says
Could you please send me the labels, I plan to make this refrigerator jam!
Thank you.
Rosemary
Chris Scheuer says
We will! Hope you enjoy it Rosemary!
Wenda says
Please send me the label template
Thank you
Chris Scheuer says
Sure, just sent them Wenda!
Judith M Arri says
Chris,
Looks like a beautiful gift for anyone!! Please send me the labels! That would be great. Trying to get an early start this year!
Chris Scheuer says
Hi Judith, it's so nice to get an early start! The labels should be in your email! Enjoy!
Theresa Fry says
I love this! I love the spoons?, the ribbon, every about it! Will you please send me the pdf of the card?
Chris Scheuer says
Sure, we'll get the labels off to you, Theresa! ENJOY!
Mary Beth Darby says
I can't wait to make this. Can you send me the labels please!
Chris Scheuer says
Hope you enjoy it, Mary Beth! The labels should be in your email!
Ann West says
This recipe looks super easy for me to make as Christmas gifts for all the Carers who look after our disabled daughter .
The labels would finish off perfectly .
Chris Scheuer says
That's so sweet, Ann! I know they will appreciate your thoughtfulness. The labels should be in your inbox.
Rhanda Schrank says
Perfect gift for my work colleagues. Please share your PDF label. Thank you so much and happy Thanksgiving.
Chris Scheuer says
They will love this, Rhanda! The labels should be in your email.
Laurie P. Monypeny says
Please send me the label template. Thank you.
Laurie Monypeny
Chris Scheuer says
You're welcome, Laure! The labels should be in your email.