Ingredients:
- 1 kg (2.2 lbs) thin-skinned oranges (Seville oranges are ideal, but navel oranges work too)
- 2 lemons
- 2 kg (4.4 lbs) granulated sugar
- 2 liters (8.5 cups) water
Equipment
- Large, heavy-bottomed pot or preserving pan
- Sharp knife
- Vegetable peeler
- Cheesecloth or muslin
- Candy thermometer (highly recommended)
- Sterilized jars with lids
Instructions
Preparation:
Wash and sterilize:
- Thoroughly wash the oranges and lemons.
- Sterilize your jars by washing them in hot soapy water and placing them in a preheated oven at a low temperature (around 120°C/250°F) for about 15 minutes.
Cut the fruit:
- Remove ends of the oranges. Slice each orange in half, then slice thinly into half-moon shapes.
- Zest the lemons and squeeze out the juice. Reserve both.
Marmalade Making:
- Tie the seeds and pith: Place any seeds and the white pith from the oranges into a piece of cheesecloth or muslin and tie it tightly into a bundle. This contains pectin that will help your marmalade set.
- Combine ingredients: Place the sliced oranges, lemon juice and zest, water, and the seed bundle into the large pot.
- Soak: Cover with a lid and leave the mixture to soak overnight (or for at least 12 hours).
- Boil and add sugar: The next day, bring the mixture to a boil over high heat, then reduce heat to medium. Stir in the sugar until it dissolves completely.
- Simmer and test: Simmer the marmalade gently, uncovered, for about 1-2 hours until it begins to thicken. Stir occasionally to prevent sticking. To test for setting:
- Wrinkle test: Place a spoonful of marmalade onto a cold plate and place it in the freezer for a couple of minutes. Push the marmalade with your finger – if it wrinkles, it’s ready.
- Thermometer test: For a more accurate result, the marmalade should reach 105°C/220°F on a candy thermometer.
- Remove seeds and skim: Remove the seed bundle and discard. Skim off any foam that may have risen to the surface during cooking.
- Jar and seal: Carefully ladle the hot marmalade into the sterilized jars, leaving a small gap at the top. Wipe away any spills on the rim, then seal the jars tightly.
Storage
- Unopened jars of marmalade can be stored in a cool, dark place for up to a year.
- Once opened, store in the refrigerator and use within a few weeks.
Tips
- Variations: Experiment with other citrus fruits like grapefruit or a mix of oranges and lemons.
- Spicing it up: Add a pinch of ground ginger or cinnamon for a warm, spiced flavor.
- Reducing bitterness: If you find the marmalade too bitter, add a bit more sugar to balance it out.
- Canning: If you want to preserve your marmalade for longer, follow proper canning procedures to ensure safety.
Enjoy your delicious homemade marmalade!
