This recipe for how to make homemade orange marmalade comes from the French chef Philippe Laruelle, and it is a sure success thanks to the advice and proportions that he provides us.

The jam, to be jam, must have specific proportions of fruit and sugar (usually 1:1), and the minimum fruit content (in this case orange) can never be less than 30 g per 100 g final jam.

What Phillippe proposes to us, from the hand of De Buyer, is to make a jam with sugar and honey , which reduces the direct use of sugar and whose aromas combine so well with the flavor of orange.

The optimum moment to remove the jam from the heat is always when the sugar binds with the pectin (provided by the lemon in the recipe), and this occurs at more or less a temperature of 105ºC. So the ideal is to have a kitchen thermometer, and when the jam reaches that temperature we will know that the jam is cooked , and we can remove it from the heat.

As temperature control is vital in this type of recipe, we use De Buyer's Alchimy saucepan, a stainless steel range like you have not seen before: it is a triple layer, but its bottom thickness is greater than any other on the market, and it gives you a speed when it comes to raising and lowering the temperature that you will not be able to do with other pieces. Well done De Buyer!

De Buyer Alchimy saucepan and ladle in stainless steel De Buyer wooden handle


  • 750 g of oranges for juice
  • 400g granulated sugar
  • 110g of water
  • 120 g mild honey (such as rosemary)
  • 10g lemon juice


Preparation of the oranges:

  1. Wash the oranges in lukewarm water.
  2. Dry them well with a cotton cloth
  3. Cut the ends and cut the oranges into small pieces, with skin, with a good knife so as not to crush them and keep all the juice.
  4. reserve them.

Jam cooking:

  1. In an Alchimy De Buyer Saucepan , cook the sugar with the water to 150 °C.
  2. Add the oranges and stir.
  3. Add the honey.
  4. Continue cooking to 220°F as they foam, carefully removing any seeds that may have risen to the surface.
  5. Add the lemon juice at the end of cooking, stir and remove.


  1. Pour the jam into clean Quattro Stagionni preserving jars.
  2. Close and turn around until completely cool.
  3. Store at room temperature for up to 3 months.

Ladle stainless steel wooden handle De Buyer


  • You can follow the same recipe with clementines or tangerines.
  • You can flavor your jam by adding spices, such as cinnamon sticks, star anise or saffron, for example. It will taste delicious!
  • If you want to enjoy a hearty breakfast, spread gingerbread with the jam. Yummy!
  • Quattro Stagionni jars , by Rocco Bormioli, are the leading jars in Italy for canning, you will see that they have no equal thanks to their sealing ring on the lid.
Author of the recipe: De Buyer

Leave a comment