Orange marmalade with peels is one of the most beloved winter preserves: fragrant, citrusy, and intensely flavored. Making it at home is simple and allows you to use fresh oranges in all their goodness, including the zest, which adds an even more aromatic flavor. With this easy and accessible recipe, you’ll get a velvety and natural marmalade, perfect for spreading on bread, filling cakes, or gifting during the holidays.
Discover how to make homemade orange marmalade with authentic taste, featuring vanilla and cinnamon for an irresistible aroma.

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Difficulty: Easy
Cost: Inexpensive
Rest time: 3 Hours
Preparation time: 1 Hour
Portions: 2 Pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Winter

Ingredients

2.2 lbs oranges (Organic)
2.5 cups sugar
1 lemon
ground cinnamon

Steps

For the preparation of the Orange Marmalade with Peels – Easy, Fragrant Recipe Perfect for Winter watch the video HERE.

Wash the oranges well under running water. Remove the peel as thinly as possible with a peeler. Eliminate the white part (albedo) to avoid bitterness.
Cut the oranges, remove any seeds and internal filaments. Chop the pulp into pieces and transfer it to a large pot.
Add the sugar. Stir and place the pot over medium heat. Add the lemon juice.
Add vanilla aroma and a pinch of cinnamon. Let it cook, stirring occasionally. Prepare the peels: Meanwhile, blanch the peels for 2–3 minutes.
Change the water and repeat the operation 2–3 times to remove bitterness. Add the blanched peels to the marmalade. Blend with an immersion blender to the desired consistency.
Continue cooking for a few more minutes until it’s thick and glossy. Pour the hot marmalade into sterilized jars. Seal the lids well. Turn the jars upside down for vacuum sealing. Let cool completely.