Orange Marmalade

Name: Orange Marmalade
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 jars
Cuisine: French
Ingredients: 1.5 kg oranges (preferably organic); 1 lemon (juiced); 4 cups water; 8 cups granulated sugar

150 min 4 jars Medium

All Recipes

Orange Marmalade

A delightful homemade orange marmalade with a balance of sweet and tangy flavours.

Prep

30 min

Cook

120 min

Total

150 min

Servings

Difficulty

Medium

Orange marmalade is a classic preserve that brings a burst of citrusy freshness to your breakfast table. Made from the whole fruit, including the peel, it offers a unique combination of sweet and bitter notes that pairs perfectly with toast or as a glaze for meats. Crafting your own marmalade at home allows you to control the sweetness and texture, resulting in a spread that's tailored to your taste. This time-honoured recipe captures the essence of oranges, creating a versatile condiment that can brighten up various dishes.

Instructions

Prepare the oranges

Wash and scrub the oranges thoroughly. Cut them in half and remove any seeds. Slice the oranges thinly, including the peel, and place them in a large pot.

Pro tip: Use a mandoline for uniform slices.

Add lemon and water

Add the lemon juice and water to the pot with the oranges. Stir to combine.

Cook the mixture

Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 45 minutes until the oranges are soft.

Pro tip: Stir occasionally to prevent sticking.

Add the sugar

Stir in the sugar and continue to simmer. Cook for another 45-60 minutes or until the mixture reaches 105°C (220°F) on a candy thermometer.

Pro tip: Testing for doneness: a small amount should set when placed on a cold plate.

Sterilize the jars

While the marmalade is cooking, sterilize your jars by boiling them in water for 10 minutes.

Fill the jars

Carefully ladle the hot marmalade into the sterilized jars, leaving about 1 cm (1/2 inch) headspace. Seal with lids.

Pro tip: Use a funnel to avoid spills.

Seal and cool

Wipe the rims clean and tighten the lids. Let the jars cool at room temperature. Check the seals after 24 hours.

Pro tip: Press the centre of each lid to ensure it's sealed properly.

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Tips & Tricks

Use organic oranges to avoid pesticide residues on the peel.
Ensure your jars are sterilized before filling to prevent spoilage.
Simmer slowly to develop a rich, deep flavour.
Use a candy thermometer to reach the perfect setting point.

Frequently Asked Questions

recette marmelade orange

The recipe for orange marmalade involves cooking sliced oranges with sugar and lemon juice until it reaches the correct setting point.

Can I use other citrus fruits instead of oranges?

Yes, you can substitute other citrus fruits like grapefruits or tangerines, but it will alter the flavor and sweetness.

How do I know when the marmalade has reached the setting point?

The marmalade has reached the setting point when it thickens and a small amount placed on a chilled plate wrinkles when pushed with a finger.

How long can I store homemade orange marmalade?

Properly sealed and sterilized jars of marmalade can be stored in a cool, dark place for up to one year.

Can I double the recipe?

Yes, you can double the recipe, but ensure you use a pot large enough to accommodate the increased volume to prevent boiling over.

Serving Suggestions

For serving, spread your homemade orange marmalade over warm toast, use it as a filling for pastries, or incorporate it into a sauce for roasted meats. Its sweet-tart flavour also pairs well with cheeses, making it a delightful addition to a charcuterie board. To store, keep the marmalade in a cool, dark place. Once opened, refrigerate and use within a month. You can also make a large batch and gift jars to friends and family, ensuring they enjoy this citrusy treat too.