Marmalade is a delicious tangy spread to have on your toast for breakfast. This marmalade recipe is surprisingly easy to make and uses plenty of delicious oranges which gives it a lovely bright colour.
- 600 g , approx. 6-8 small oranges, halved
- 1 lemon, juiced
- 1.4 litres water
- 1.1 kg caster sugar
- Before you begin making the marmalade, sterilise your jars. To do this, place the clean jar in a large saucepan. Cover the jars with cold water and bring them up to the boil. Allow to simmer for 10-15 minutes then remove the jars from the water with tongs. Set aside upside down to dry.
- Scoop the flesh, juice and pips out of the orange halves with a metal spoon and whiz in a food processor until smooth.
- Remove as much of the pith from the orange halves as possible and throw away. Then carefully slice the remaining rind into very thin strips.
- Tip the orange puree and the orange rind strips into a heavy-based saucepan.
- Add the lemon juice and water then bring the pan to the boil.
- Reduce the heat to a slow simmer and allow to cook for 1-1 ½ hours until the mixture has reduced by half and the rind is very soft.
- Over a low heat, add the sugar and stir it through until it is dissolved. Boil the marmalade for 10 minutes. Skim any froth that appears off the surface.
- To check if the mixture is ready, take a teaspoon of the marmalade from the pan and place on a cold plate in the fridge – if it sets to a jelly, it is ready. If it doesn’t, it still needs a little more cooking. Test again in another 5-10 minutes.
- Once ready, take the pan off the heat and allow to cool a little before pouring into the sterilised jars and sealing.
Cooks Notes & Variations
When scooping out the orange flesh, be sure not to scoop out the pith as well. The white pith will make the marmalade bitter.
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