VegBox Recipes

Traditional Orange Marmalade

Some like it with chunky peel, some like it with fine peel. The beauty of making it yourself is you get to control all that - and the sweetness. And this marmalade recipe is easier to make than most fruit jams.
 
 

Ingredients

  • Makes about 10 x 1lb jars
  • 1.5kg Seville oranges
  • 2.5kg sugar (you can use jam sugar for high pectin fruit or ordinary sugar
  • Juice of 2 lemons
  • 3 litres water
 

Method

  1. Wash the oranges and chop them in half. Scoop out the insides (flesh, pips and pith) with a spoon and place in a muslin cloth.

  2. Slice the orange peel as finely or thickly as you like - or you can chop it in a food processor.

  3. Put the orange peel, water in a large preserving pan. Tie up the muslin cloth and squeeze any juices into the pan. Then add the muslin to the pan.

    Note: adding the bag is important because the pectin in the seeds and pith help the marmalade to set.

  4. Simmer the mixture gently for 1 1/2 to 2 hours, until the orange peel is soft and only half the liquid remains.

  5. Remove the bag.

  6. Add the sugar and mix well. Heat gently to dissolve the sugar slowly, stirring often.

  7. Bring the marmalade to the boil and boil rapidly for 15 minutes. Then test for a set:

    Testing for a set:
    • If you have a suitable thermometer, put it in the middle of the pan. You should have a set when it reads 105C (220F).

      OR:
    • Put a saucer into the freezer to cool down.
      When you think the marmalade is ready, take the saucer out of the freezer and put about 1/2 teaspoon of marmalade onto the plate.
      Allow it to cool.
      Push your finger through the marmalade: if it wrinkles, you've got a set.
      If not, boil for a further 5 minutes and test again.


  8. When you are happy with the set, let the marmalade cool and remove any scum from the top. Let it settle for 20 minutes and then stir, to make sure the orange peel doesn't rise to the top of the jars when it sets.

  9. Pot into hot, sterilised jars and cover.

    Note: to sterilise a jar, wash the jar and lid in soapy water and rinse well. Put upside down in an oven at 100C for 20 minutes.
 

Time From Cupboard-To-Table

About 2 1/2 - 3 hours
 

Notes & Variations on Traditional Orange Marmalade

We often use a mixture of 50:50 brown and white sugar, which gives a more intense flavour and a dark brown colour.

If you like the taste, you could add 100ml whisky, when the marmalade has finished cooking.

 
 
 

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