orange marmalade

orange marmalade
makes about 18 cups

The secret to easy marmalade is to boil the oranges first. This way they’re super tender to chop into lovely fine shreds. Feel free to play around with different citrus or even different varieties of oranges. I’ve just used navel oranges here but one day I dream of getting my hands on some Seville oranges which as meant to make the best marmalade.

2kg (4lb) oranges
4kg (8lb) sugar
1 cup lemon juice
1 knob butter

1. Pop 16-18 jars in the dishwasher to sterilise.

2. Place washed oranges and 5L (10 pints or 20 cups) water in a large pot. Boil for 2 hours or until oranges are tender.

3. Cool. Measure out the amound of liquid remaining. Add the liquid back to the pot with enough water to make up to 12 cups.

4. Finely slice the orange rind and flesh. Discard any seeds. Add orange rind and flesh and any juice to the pot.

5. Add sugar and lemon juice and bring back to the boil. Place a small plate in the freezer. Boil for 1 hour.

6. To test for setting, place about 1 teaspoon of marmalade on the small plate and return to the freezer for 3-4 minutes. Push marmalade with your finger, if it seems firm enough, you’re done.

6. Stir butter in. Divide hot marmalade between warm jars straight from the dish. Seal immediately.

shelf life?

Will keep in the pantry for 2 years, or longer. Once opened will keep in the fridge for ages.

variations for fun

grapefruit marmalade – replace the oranges with grapefruit.

orange & lemon marmalade – replace some of the oranges with lemons.

different quantities – feel free to either halve or doulbe this recipe, the cooking time may need adjusting slightly with more or less in the pot.

problem solving guide

burning – remember to stir the marmalade every 10-15 minutes to avoid burning.

too much rind – it’s important to chop your find as finely as possible so your marmalade texture is just right. Large chunks will make the marmalade seem like there’s too much rind. It’s also important to make sure you cook the oranges for long enough in the initial stage so the rind is tender.

too runny – different oranges will have different levels of pectin and will set at different stages. If you’re not happy, keep boiling the marmalade until it feels firm enough when testing.

mould growing on the marmalade – this is a sign that something is wrong with your preserving system. It could be the jars weren’t cleaned enough in the dishwasher, the temperature wasn’t high enough when you bottled. Or the lids weren’t sealed properly. Another problem can be if the jars aren’t filled completely. For now best not to eat the mouldy jar. Next time be more careful or just store in the fridge.

suggested uses

Lovely on toast or crumpets with butter. Or try mixing with fresh rosemary and using as a glaze for ham (recipe here).

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