Orange marmalade is a classic fruit spread for breakfast. Seville oranges are the best marmalade fruit to use for this traditional preserve. The orange itself is very high in pectin, so the marmalade thickens nicely. You can have it on toast with butter or on a fruit bun in the morning. The citrus aroma fills the whole house and will certainly wake up even the most sleepy individual. Try adding a bit of the marmalade to your salad dressing, it adds a nice kick!
Recipe Tester Feedback: "This is the easiest, most delicious marmalade recipe I have ever used. It makes a heap so put your Suzie home-maker apron on and be prepared to have your oven mitts blown off!" - Claire
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 35 minutes
Makes 3 large jars
Cannot be frozen
- If you are using oranges that are not organic be sure to give them a thorough wash.
- If you want less zesty and bitter marmalade, take the oranges (1kg) and peel off the rind of half the oranges using a cutter or a mandolin knife. Discard that rind. Otherwise, proceed with Step 3.
- Quarter the oranges and remove the pips. Place in the bowl together with the peeled rind. Chop Speed 5 / 5 seconds.
- Add the water (200g) and lemon juice (1 lemon). Cook 15 minutes / 100C / Speed 3.
- Pass through the internal steaming basket with a spoon, catching the liquid in a large mixing bowl, and make sure there is no liquid left. The mixture will be very thick but all the pips will be in the basket to ensure the marmalade is not too bitter.
- Return the liquid to the bowl along with the sieved contents (without pips). Add the sugar (1kg) and cook 20 minutes / 100C / Speed 3.
- Fill into jam jars and seal immediately.