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Orange marmalade recipe
- Cuisine:
- Prep Time: 20 min(s)
- Cook Time: 1 hr(s) 30 min(s)
You can make this marmalade recipe with any citrus fruit. Try blood oranges, tangelos, mandarins or cumquats, which are our all-time favourite. The Cointreau adds a touch of luxury!
Ingredients
Level of difficulty: medium1 kg oranges
600 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.
Makes 750 ml (3 cups)
If you enjoyed this Orange marmalade recipe then browse more appetiser recipes, allan campion and michele curtis recipes and our most popular hainanese chicken rice recipe.
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