Go Back
+ servings

Orange Cranberry Christmas Marmalade

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...

Course Jams, Jams & Jellies
Cuisine American, British
Keyword Christmas Marmalade, Orange Cranberry Marmalade
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 80 1 tablespoon servings
Calories 47 kcal
Author Chris Scheuer


  • 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


  1. 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.)
  2. 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.
  3. Cut the remaining peel off of the oranges. Slice oranges then coarsely chop, reserving any juice. Transfer oranges and juice to a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.)

  8. 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.
Nutrition Facts
Orange Cranberry Christmas Marmalade
Amount Per Serving
Calories 47 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 13mg0%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 18IU0%
Vitamin C 4mg5%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.