Orange Marmalade with Star Anise, Cinnamon & Cloves

Cozy orange marmalade with warm spices—just right for freshly toasted bread on cold mornings.

Prep Time15

Cook Time1

Servings:

Calories: 133kcal

Place a few small plates in the freezer – you'll need them later for testing the marmalade's set.
Roll the oranges on the countertop with light pressure to help release the juice.
Peel the oranges thinly using a vegetable peeler, avoiding the white pith. You’ll need about 25 g of zest.
Juice the oranges until you have around 225 ml of juice.
Slice the zest into fine strips.
Add the orange juice, zest, star anise, cinnamon stick, and cloves to a saucepan. Simmer over medium heat for about 10 minutes.
Remove from heat, stir in the sugar until fully dissolved.
Return the pan to the stove and let the mixture gently simmer, uncovered, for about 45 minutes or until it thickens.
Add the lemon juice and cook for another 2 minutes. To test if it's ready, spoon a little marmalade onto a cold plate and drag your finger through it – if the line stays clear, it's done.
Remove the spices. Pour the hot marmalade into sterilized jars, seal immediately, and let cool completely.

Type of oranges: Use juicy, flavorful oranges—Valencia or blood oranges work well. Avoid dry or overly sweet varieties.
Zest tip: Be sure to only use the orange part of the peel. The white pith underneath is bitter and will affect the flavor.
Star anise & clove strength: These spices are strong. Stick to the amounts listed—more can easily overpower the marmalade.
Sugar type: Preserving sugar helps with setting thanks to added pectin. If using regular sugar, cook a bit longer and test carefully for doneness.
Gel test: The cold plate test is important—don’t skip it. If the marmalade is too runny, simmer a few minutes more and test again.
Storing: Store in sterilized jars and keep them in a cool, dark spot. Once opened, refrigerate and use within a few weeks.
Serving idea: Delicious on warm, freshly toasted bread, stirred into porridge, or even as a glaze for cakes or roasted vegetables.

Add ginger: For a little warmth and a fresh kick, stir in ½ teaspoon of freshly grated ginger while the marmalade simmers.
Make it boozy: Add a splash (1–2 tbsp) of whisky, rum, or Grand Marnier at the very end of cooking for a grown-up version.
Spice swap: Try a pinch of crushed cardamom or a few black peppercorns instead of cloves for a different kind of warmth.
Citrus mix: Replace half the oranges with grapefruit, blood orange, or lemon for a more complex citrus flavor.
Herbal hint: Add a small sprig of rosemary or a few fresh thyme leaves while cooking, then remove before jarring. It’s subtle but lovely.
Chili heat: If you like a bit of spice, toss in a small dried red chili or a pinch of chili flakes. Goes surprisingly well with toast and cheese.