Orange marmalade recipe
- 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!
IngredientsLevel of difficulty: medium
1 kg oranges
600 g (2 2/3 cups) caster sugar
60 ml (1/4 cup) Cointreau (optional)
PreparationPlace 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)
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