Nothing says winter comfort quite like a jar of homemade orange marmalade. Tangy, sweet, and bursting with citrus flavour, marmalade captures the best of the New Zealand citrus season.

In the photos above, you can see just how versatile this preserve is: tied up beautifully in jars for gifting, or enjoyed spread on a warm croissant with creamy brie and a strong coffee. It’s both everyday comfort food and a touch of gourmet indulgence.

With the help of Weck jars, the Kilner preserving pan, the Kilner straining funnel, and jar tongs, making marmalade at home is safe, simple, and satisfying.

Orange Marmalade Recipe

Ingredients

• 1.5 kg oranges (navel or Seville oranges work best)

• 2 lemons

• 2.5 litres water

• 2.5 kg sugar

Equipment Needed

To make homemade marmalade safely and easily, you’ll need the right preserving tools:

Weck Jars – Ideal for storing preserves with an airtight, reusable seal.

Kilner Preserving Pan – 8L stainless steel pan with measuring marks, wide base, and pouring spout.

Kilner Straining Funnel – Keeps jar rims clean and makes filling jars easier.

Jar Tongs – Safely lift sterilised or hot jars without risk of burns.

Wooden Spoon – For stirring marmalade as it cooks without damaging the pan.

Sharp Knife and Chopping Board – To slice citrus thinly and evenly.

Large Pot or Stockpot – For sterilising jars in boiling water.

Chilled Plate – To test marmalade setting point.

Method

1. Prepare the fruit
   Wash the oranges and lemons well. Cut them in half, squeeze out the juice, and set it aside. Slice the peel thinly (for a more rustic look like the jars in the photo, keep the strips a little chunkier).

2. Cook the peel
   Place peel, juice, and water into the Kilner Preserving Pan. Simmer for 1–1.5 hours until the peel softens and the liquid reduces by one third.

3. Add sugar
   Stir sugar into the hot mixture until dissolved. Increase to a rolling boil and cook for 15–25 minutes, stirring frequently.

4. Test for setting point
   Drop a spoonful on a chilled plate. If it wrinkles when pushed, the marmalade is ready.

5. Sterilise jars
   While the marmalade cooks, sterilise your Weck jars, lids, and rubber seals in boiling water for 10 minutes. Use jar tongs to lift jars safely.

6. Fill and seal
   Using the Kilner straining funnel, carefully ladle the hot marmalade into jars, leaving 1–2 cm headspace. Wipe rims, add seals and lids, and clip shut. Allow to cool completely at room temperature.

Stored in a cool, dark cupboard, your marmalade will last up to 12 months. Once opened, refrigerate and enjoy within 6 weeks.

Serving Ideas 

• Classic breakfast: Spread generously over warm toast or fresh croissants.

• Gourmet pairing: Layer on a croissant with creamy brie and a sprinkle of walnuts, as pictured. Perfect with a coffee.

• Glaze: Brush onto roast chicken, ham, or carrots for a sweet and tangy finish.

• Gift jars: Tie jars with brown paper and twine, a thoughtful homemade gift straight from your kitchen.

Shop Weck jars, Kilner preserving pans, funnels, and jar tongs at Drummers Homestore