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Orange Marmalade

150 min 4 jars 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.

Ingredients

Servings
4

Marmalade

Instructions

1

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.

2

Add lemon and water

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

3

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.

4

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.

5

Sterilize the jars

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

6

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.

7

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.

💡

Tips & Tricks

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

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.
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