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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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Carol says
Looking forward to making this!
Please send labels.
Chris Scheuer says
Sure! We'll send them now, Carol.
Linda says
I was hoping you had a label for the Praline Pumpkin muffins..just checking...Linda
Chris Scheuer says
Sorry, we do not have pumpkin muffin labels, Linda.
Linda says
I am planning homemade Christmas gifts now..I have made a similar marmalade in years past, this year i will make yours..It looks delicious.
Please send the label PDF..Thank You
Chris Scheuer says
Sure, Linda!
Sylvia Hutchins says
Looking forward to trying this recipe!! It looks amazing! Could I please have the labels!? They are cute! Thank you,
Chris Scheuer says
Sure, Sylvia!
Debbie Adams says
I can’t wait to make this marmalade!! My friends will enjoy receiving their gifts! Please send me the label PDF. Thank you!
Chris Scheuer says
Sure, Debbie!
Kathryn Gearheard says
This marmalade is going to be perfect for Christmas gifts. My mother taught me to love orange marmalade so I’ll take in every form. Wish she was still around to share this. Please send the labels. They will certainly help those with marmalade fear. Thank you.
Chris Scheuer says
I hope you enjoy it, Kathryn! Sending the labels now.
Linda says
Hi .. If the marmalade tastes even a fraction as good as it looks .. it will be a winner!!
I’d really appreciate if you could send me the labels.
Thanks so much,
Linda
Chris Scheuer says
Sure, Linda! Enjoy!
Diana says
It looks wonderful. I can’t wait to give these out as gifts. Thank you for sharing and would love the labels as well.
Chris Scheuer says
Thanks, Diana! Sending the labels now!
Kristine Erickson says
Your recipe looks amazing! I would like to substitute some of the sugar with honey, as I've seen in other recipes. I've also read that adding a 1tsp of baking soda per cup of honey can help with setup.... What are your thoughts?
Chris Scheuer says
Hi Kristine, you could definitely try that but because I haven't tested this recipe with those ingredients, I can't guarantee success. I know you will have success if you follow the recipe as written. If you decide to go with the other options, let us know the results! Enjoy!
Jillian says
This looks so lovely! So...marmalade can be a little bitter from the peel...would it work to use a little less peel? Or, maybe this recipe is not bitter? thanks
Chris Scheuer says
Hi Jillian, you're correct, this recipe is not bitter at all. It's the white pith under the peel, that is bitter and most marmalade recipes include the pith. This recipe does not.The peel itself is fresh, fragrant and full of flavor!
Audry says
Hi there,
Would love to make these for my wedding. Would you mind sending me the labels. Also where did you purchase those cute circular jars?
Chris Scheuer says
Hi Audry, these are the jars pictured- https://weckjars.com/product/902-deco-jar/ We will send the labels now!
Glynis says
Hi Chris,
Please send PDF for your cute label - it will go down a treat at the old peoples fair on 22 dec each year. (They LOVE Marmalade)
Your recipes are fantastic - please keep them coming
Glynis says
Hi Chris,
Have not had a response to my first email (30May,2021) - can you please send label PDF for jam ASAP
Many thanks
Glynis
Chris Scheuer says
Just sent them, Glynis!
Melissa says
Good afternoon.
Can you send me the label?
Thank you!
Chris Scheuer says
Sure, Melissa!
Carole says
delicious
Please sent the cute label, so my jars will be as lovely as yours.
Chris Scheuer says
Sure, Carole! Enjoy the marmalade!
Cindy Ann Stroing says
I made this Christmas marmalade and it was delicious. I added some pomegranate juice and everyone loved the flavor. I would love a copy of your beautiful label. My email is cindystroing@gmail.com
Chris Scheuer says
I'm so glad, Cindy! We will send the labels now.
Valerie says
I am so excited to try this marmalade! I have Liquid Certo as a thickener and wondered if I could use that instead of the powdered kind?
Once I receive your reply, I'll be making the marmalade and will give another comment. Thank you for posting this recipe!
Chris Scheuer says
Hi Valerie, I'm sorry to say that liquid and powdered pectin are not the same. Sometimes it works to substitute but often, the jam, jelly or marmalade doesn't set properly.
Valerie says
Thank you Chris. I will purchase the powdered pectin then try the marmalade. Can't wait!
Valerie says
Yes I will give this amazing marmalade a five star because it definitely deserves it. I just finished making it and even though it was still warm, I ate it right out of the jar with crackers! OMG! Fabulous! It is quite liquidy for me and I don't know if it will set properly even though I purchased the powdered pectin but I really don't care because it is just too good!!!
Chris Scheuer says
Thanks, Valerie! I'm so glad you're enjoying the marmalade. And yes, it will continue to thicken as it sits.
Willowblue says
Stumbled across this page and so glad I did. Can't wait to give this a try. Can you send me a copy of the labels please? So cute!
~Suzanne
Chris Scheuer says
Glad you found us, Suzanne!🤗 We will send the labels.
Cori says
Eager to try this recipe........looks beautiful and yummy! Curious why pectin is necessary. Most recipes I’ve seen / used for marmalade do not require due to the acidity of the citrus. Is this because the boil time is so short 30sec?
Love the label as well! Please
I’ll be back to rate once I make. Going to water bath process for shelf stability...will let you know how that turns out.
Chris Scheuer says
Hi Cori, that's a great question about the pectin. You're right, this marmalade only cooks a very short time. For this reason, it keeps it's beautiful color but it doesn't thicken. If you cook marmalade long enough to thicken it, the color is very dull and drab.
Cori says
Thanks Chris. Definitely do not want to alter the color as the color of the marmalade is part of its beauty!
Kathy Padgett says
I can't wait to try this. I would love to have the pdf for the label.
Chris Scheuer says
Enjoy, Kathy! Sending the labels now 😊
Linda Brady says
This marmalade is absolutely delicious! It’s just the right balance of sweet and tart. Love it!
Chris Scheuer says
Thanks, Linda!
Shelley Williams says
I would love a copy of the gift tags you have as a PDF.
Shelleymum@sbcglobal.net
Love this recipe
Chris Scheuer says
Sure, we'll be happy to send them, Shelley!
Emma says
Thank you so much for sharing this recipe! It looks so much prettier in the jar and tastes brighter and more citrusy than another recipe I have used. Delicious...also in thumb print Christmas cookies!
Could you also send me the labels you mentioned? Thank you kindly.
Chris Scheuer says
That's great, Emma! So happy you've enjoyed this recipe. The labels should be in your email.
Hannah G. says
Is it possible to process this with a hot water bath, or is there a reason this recipe does not call for it? I made these and it turned out delicious I'm just concerned if I give them as gifts that they will sit out too long at room temperature. Any tips? Would also love a copy of those labels!
Chris Scheuer says
Hi Hannah, I haven't personally processed this jam in a hot water bath however, lots of readers have reported doing so with success. This jam is fine for several hours at room temperature. The sugar makes it stable. But for longer term storage, you definitely want to refrigerate or freeze it. Sending the labels now.
Theresa says
I gave this 5 stars because it is so pretty! I love the orange flavor with the cranberries!
I noticed that it is very sweet. The only reason I am hesitant about giving this as a gift to our neighbors is the sweetness. I rarely eat marmalade so I am not sure how sweet it's supposed to be.
Chris Scheuer says
Sure, sending the labels now, Theresa!
Chris Scheuer says
Hi Theresa, jams, jellies and marmalades are sweet although some marmalade can be a little bitter because the whole peel is used. You only use a teaspoon or two on a piece of toast so it's not really that sweet. I think your neighbors will love it.
Teresa says
I can’t wait to try this recipe. Will you please send the labels ? They are perfect ! I will rate as soon as I have had a chance to make the recipe.
Thank you so much for sharing. It looks amazing !