Traditional Orange Marmalade Recipe

This classic marmalade recipe yields approximately 10 jars (250ml each) of tangy, sweet, and slightly bitter orange preserve.

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Ingredients

• 1.5 kg (3.3 lbs) Seville oranges (or regular oranges if unavailable)
• 2 lemons
• 3 kg (6.6 lbs) granulated sugar
• 3 liters (3.2 quarts) water

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Preparation and Cooking Times

• Preparation Time: 30 minutes
• Cooking Time: 2.5–3 hours
• Total Time: 3–3.5 hours

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Equipment Needed

• Large heavy-bottomed saucepan or preserving pan (10L capacity)
• Sharp knife and cutting board
• Citrus juicer or reamer
• Cheesecloth and kitchen string (or muslin bag)
• Sterilized glass jars with lids (10 x 250ml)
• Ladle
• Funnel
• Candy thermometer
• Large bowl

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Preparations

1. Prepare the Oranges and Lemons

1. Wash the oranges and lemons thoroughly.
2. Halve the fruits and juice them into a large bowl, reserving the seeds and any pulp.
3. Place the seeds and pulp into a piece of cheesecloth, tie it securely with kitchen string, and set it aside.

2. Slice the Peel

1. Using a sharp knife, slice the orange and lemon peel into thin strips (as fine or chunky as you prefer).
2. Add the sliced peel to the bowl with the juice.

3. Combine Juice, Water, and Peel

1. Transfer the juice, peel, and water into the preserving pan.
2. Add the cheesecloth pouch containing the seeds and pulp (these provide natural pectin).

4. Simmer the Mixture

1. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1.5–2 hours, or until the peel is soft and the liquid has reduced by about half.
2. Stir occasionally to prevent sticking.

5. Add the Sugar

1. Remove the cheesecloth pouch and discard it.
2. Stir in the sugar over low heat until it dissolves completely.

6. Boil to Setting Point

1. Increase the heat and bring the mixture to a rolling boil.
2. Cook for 15–20 minutes, stirring frequently, until the marmalade reaches 105°C (221°F) on a candy thermometer.
   • Alternatively, test for the setting point by placing a spoonful on a cold plate and running your finger through it. If it wrinkles, it’s ready.

7. Jar the Marmalade

1. Remove the pan from the heat and let it rest for 5 minutes to allow the peel to distribute evenly.
2. Use a ladle and funnel to pour the marmalade into sterilized jars, leaving 1cm of headspace.
3. Seal the jars with lids while the marmalade is still hot.

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Sterilizing the Jars

1. Wash jars and lids with warm soapy water and rinse thoroughly.
2. Place jars in an oven at 120°C (250°F) for 10 minutes or boil them in water for 10 minutes.

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Nutritional Information (Per Tablespoon)

• Calories: 50 kcal
• Carbohydrates: 13g
  • Sugars: 12g
• Fat: 0g
• Protein: 0g
• Fiber: 0.3g
• Sodium: 1mg

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This recipe produces a perfectly balanced marmalade with the traditional citrusy bitterness and a bright, fresh flavor. Store jars in a cool, dark place, and refrigerate after opening. Marmalade keeps well for up to 12 months.