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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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Elaine says
Wherever do you find your pretty marmalade jars?
Chris Scheuer says
Hi Elaine, these jars pictured are Weck. Here is the website- https://weckjars.com/. Sometimes you can also find them on Amazon.
Kathy Souders says
I would appreciate the Christmas jelly label. Thanks
Chris Scheuer says
Sure, Kathy!
Winifred Hickox says
Hi Chris,
I love everything about your website, and all your recipes that I've tried have been delicious! I'm hoping to make your Christmas Orange Cranberry Marmalade to give as gifts and would love to have the PDF labels to include.T hank you!
Chris Scheuer says
Thank you so much, Winifred! Sending the labels now 🙂
Elaine says
I’m having a hard time deciding on Christmas gifts for my neighbors. I don’t do well with so many choices. This one just might be the one. May I have the labels, please? Thanks ever so much.
Chris Scheuer says
It's a good one, Elaine! We will send the labels.
Amy Q says
Hi Chris. My friend and I have made three of your jelly recipes with great success. Loved the labels for your ginger plum pepper jelly. What a nice touch and a yummy jelly! Will you please forward your labels for this Orange Cranberry Christmas marmalade? Thank you!
Chris Scheuer says
I'm so glad to hear that, Amy! Sending the labels your way.
M. says
Good afternoon, Chris. May I kindly ask for the labels? Thank you and God bless.
Chris Scheuer says
Sure, M! Enjoy!
Debra Holmes says
The recipe looks wonderful. I've made the raspberry- Meyer lemon marmalade and it was a huge success. I've got the tulip containers and the spoons from Amazon. The labels make all the difference! I'd love to have them. I'll be adding your Trader Joe's crackers for the perfect hostess gift. Thanks again for the pumpkin bread labels-
Debra
Seaside, Oregon
Ps what weight stock do you like for labels?
Chris Scheuer says
Thanks, Debra! Just sent the labels!
Ginger Clemens says
I can't wait to try some of your jams and jellys for Christmas. Please send me the labels for this. Thanks you!
Chris Scheuer says
Sure, Ginger!
Bev says
I too would love to have the .pdf labels, can't wait to make this!
Chris Scheuer says
Sure, Bev!
Judy Pate says
Plan to make this marmalade as gifts. Would love to use the label. Thanks so much.
Chris Scheuer says
Sure, Judy!
Claire says
I can't wait to make this jam as a holiday gift. Would you please send the label PDF? Thanks Chris!
Chris Scheuer says
Sure, Claire!
Brigid says
Your recipes are always SO good--- I would love the .pdf for the labels. Thank you!
Chris Scheuer says
Thank you, Brigid! Sending the labels now!
Colleen J. Rousch says
Ohhhh Chris, this jam looks soooo yummy and colourful, can't wait to try it....and would love to have the darling labels, Thanks, Colleen
Chris Scheuer says
Thanks, Colleen! Sending the labels now!
Jane P says
This looks delicious. As I have reached the point in my life that food items fill a major number of Christmas gifts, this shall be one of them. Please send me the pdf labels. At some point when things are quieter, I am going to try this both ways - hot water bather and not - and see the difference in taste, looks, and consistency. I do a lot of canning, and it is more convenient for me to be able to store these items on shelves for a quick grab. I eventually run out of refrigerator/freezer space! Thank you for doing this--
Chris Scheuer says
Thank you! Sending the labels your way, Jane!
Kathy says
Thank for your ideas!! These are solving so many of my gift needs & in time to get them done! Appreciate the labels.
Chris Scheuer says
I'm so glad, Kathy! Sending the labels now!
Peggy says
Chris, I would to have the labels. Just ordered the spoons and ribbon!
Chris Scheuer says
Sending them your way, Peggy!
Linda says
It's time to start thinking of Kitchen made gifts, this will be first on my list. I'm also ordering the spoons.
Please send PDF for labels
Linda
Chris Scheuer says
Sure, Linda!
Irene Lane says
Hi Chris,
I just emailed you a few minutes ago about water bathing and if I had read the rest of the comments I would have found the answer, but I was too excited about the recipe and the spoons and ribbons I went straight to Amazon and ordered both (and the tape) I am selling at a craft faire next weekend and can't wait to decorate some of my jars.
This 79yr. old great grandma is like a kid with a new toy making my jam, so far I have made over 200 jars in different sizes and loving it.;😊💕
I would also love to get your great labels.
I just love your emails. Keep up the great work and thank you!
Chris Scheuer says
That's so awesome, Irene! We will send you the labels!
Dawn Bagnetto says
Never made jam before, but have tried lots of your ridiculously easy recipes, so I’ll give this a try! I would love to have the labels, please.
Thanks for making cooking such fun!
Chris Scheuer says
Let us know how it turns out, Dawn! We will send the labels now.
Dee says
Looks delicious. Please send the cute label to me. Thanks! 🙂
Chris Scheuer says
Sure, Dee!
Karhy says
Can you please send me the label PDF, I am going to try canning it, will see how it goes! Thank you!
Chris Scheuer says
Sure, Karhy!
Deborah Rudy says
Made this last Christmas and it was a big hit! Trying to update my presentation game -- can you please email me the PDF of the labels?
Thanks so much...love your site!
Chris Scheuer says
I'm so glad, Deborah! Sending the labels your way!
Luci says
Hi, going to add this non heat recipe to my gift baskets. I need to get busy. Would love to have labels, please and thank you
Chris Scheuer says
Sure, Luci!
Sandy says
Can I process in water bath if I choose to?
Chris Scheuer says
Hi Sandy, I haven't personally processed this jam in a water bath. It was designed as a freezer jam recipe. That being said, other readers have reported canning it with good success.
Barbara Cox says
Recipe is wonderful! Can't wait to get the labels to attach. Please send the pdf. Thank you!
Chris Scheuer says
So happy you enjoyed it, Barbara! Sending the labels now!