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Orange marmalade recipe
Created by Allan Campion and Michele Curtis
- Cuisine:
- Makes 750 ml (3 cups)
You can make this marmalade with any citrus fruit. Try blood oranges, tangelos, mandarins or cumquats, which are our all-time favourite.
Ingredients
1 kg oranges600 g (2 2/3 cups) caster sugar
60 ml (1/4 cup) Cointreau (optional)
Preparation
Place the oranges in a large saucepan and cover with water. Bring to the boil and cook for 1 hour, until soft. Remove the oranges and reduce the cooking liquid to 80 ml (1/3 cup). When the oranges have cooled, peel them, discarding the pips, and purée the flesh. Strain the purée and add it to the cooking liquid.Finely shred the peel – you’re aiming to get 100 g – and add it to the cooking liquid, along with the caster sugar. Bring to the boil, add Cointreau (if using) and reduce heat. Cook until it achieves a syrupy consistency, stirring frequently.
Test for setting point by putting a teaspoon of marmalade onto a chilled plate. Tip the plate; if the marmalade runs, cook for a further 5 minutes, then try again. Pour into sterilised jars while still hot and enjoy as soon as it’s cool.
If you enjoyed this Orange marmalade recipe then browse more appetiser recipes and our most popular hainanese chicken rice recipe.
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Comments (14)
Previous
19 May 2012 07:32 AEST
V K
Sydney
Disaster
This turned out to be a complete disaster. The whole thing is so incredibly bitter that I can't even bear to taste it. Considering other reviews, I am guessing the recipe is fine and I have done something wrong but I am not sure what. Any suggestions?
Agree(0 people agree)
Disagree(0 people disagree)
18 May 2012 10:33 AEST
Lo
Brisbane
07 May 2012 08:17 AEST
Paul
Dodges Ferry, TAS
Wonderful
After now making 4 batches of tis marmalade I simply can't face store bought marmalade. The wonderful flavour motivates me to get out of bed on a chilly morning. Maybe next batch I'll try some whiskey :). I will have to try the potato peeler as the rind slicing is the hardest section, last batch I attempted to use a garlic slicer but that is too thin.
25 Mar 2012 01:57 AEST
Gina
Sydney
Reply to Natalie
Hi Natalie,
I've just made this recipe now without the cointraeu, and it is lovely. However, the sugar I used had been stored in a jar with a dried vanilla bean, so my marmalade has a slight vanilla flavour instead which is gorgeous!!
Gina
19 Feb 2012 06:57 AEST
Natalie
Brisbane
How does it taste without the Cointreau?
Just wondering....has anyone tried this recipe without the Cointreau? I know it says "optional" but does it make a huge difference to the taste of the marmalade? I would like to omit it if possible but I don't know if it'll taste good. Anyone?
12 Jan 2012 09:50 AEST
wjeeha
karachi
27 Sep 2011 11:34 AEST
Viv
Yallingup
Great Marmalade
Great Marmalade.
This has got to be the easiest Marmalade I have ever made and the best. As I don't like chunks of peel in my marmalade I used a potato peeler to remove a thin covering of peel from the oranges after they had cooled, I then finished peeling away the pitch and minced the peel along with the flesh.
06 Sep 2011 11:09 AEST
Gwen
Maroochydore
Best Marmalade Ever! Everyone loves it.
This was the easiest marmalade I have ever made. Even shredding the peel was a breeze. I used a potato peeler to peel the skin off and it was lovely and fine and no pith. I then simply cut it inot strips. The Contrieu (or in my case Triple Sec - so much cheaper) finishes it off. I am making this once a month now to keep the family supplied. They bring back the empty jars, and just say "please mum". You cant get a better recommedation than that!
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