Champagne Marmalade

Susan Feliciano


WARNING: This marmalade did not "set up", or become thickened, like those I have made in the past. I have made some adjustments to the recipe. Next time I will be using the lesser of the quantity range for water, and the greater for the sugar.
I saved this batch by adding instant pectin, and packaging as for freezer jam.

This recipe came from the book,
The Little Black Book of Tea,
(2006, New York, Peter Pauper Press).
It's not very hard, and the flavor was great.


★★★★★ 1 vote

6 half-pints
45 Min
1 Hr 45 Min
Stove Top


  • 4 medium
    navel oranges
  • 1
    lemon, juice of
  • 2 to 3 c
    distilled water (2 works better)
  • 2 to 3 c
    organic sugar (3 works better)
  • 1 1/4 c
  • 5 dash(es)
    of bitters (angostura bitters)

How to Make Champagne Marmalade


  1. Wash the oranges and cut them in half. Squeeze out the juice and pulp and set aside.
  2. Take the peel of two of the oranges and mince roughly. Bring 1 1/2 cups of the water to a boil. Put minced orange peel in the water. Add 1 cup of the champagne and half the lemon juice and simmer, covered, for 1 hour. Let cool for 1/2 an hour.
  3. Stir in the orange juice with pulp, sugar, and remaining water, champagne, and lemon juice. Cook over medium heat for about 30-45 minutes, until it begins to thicken, stirring occasionally.
  4. Remove from heat and stir in bitters, blending well. Pour into sealable jars and let cool. Process in water bath, OR just freeze or keep refrigerated.
  5. What to do if your jelly does not set:
    Empty the jars back into a clean, large mixing bowl.
    Stir 6 tablespoons instant pectin into 1 cup sugar until well-combined, then stir this mixture into the jelly. Let set 10 minutes.
    Spoon back into clean jars or freezer containers. Let set 30 minutes, then store in freezer.

Printable Recipe Card

About Champagne Marmalade

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #orange #wine

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