Cara cara navel orange and vanilla marmalade

This beautifully flavoured Cara cara navel orange and vanilla marmalade recipe is fantastic enjoyed for breakfast, served spread on warm buttered toast

  • 30 mins preparation
  • 1 hr 20 mins cooking
  • Makes 5 cup
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  • 4 medium Cara cara navel or blood oranges
  • 2 lemons
  • 7 cup water
  • 4 cup caster sugar
  • 1 vanilla bean, split, seeds scraped
  • toast, butter to serve


  • 1
    Cut oranges and lemons in half from top to base. Thinly slice and remove seeds.
  • 2
    Transfer fruit to a large heavy-based saucepan with water and bring to the boil. Cover with lid, then cook for 30-40 minutes until zest softens.
  • 3
    Add sugar and vanilla to pan. Stir over low heat until sugar dissolves. Bring to the boil, then cook for 35-40 minutes, without stirring, until setting point is reached (see recipe tip).
  • 4
    Discard vanilla, then pour marmalade into warm, sterilised jars and seal. Spread on buttered toast to serve.


  • To check the setting point, drop 1 teaspoon of jam onto a chilled saucer and cool to room temperature. If the surface wrinkles when pushed with a fingertip, it’s ready to bottle. If not, continue cooking.