Citrus marmalade

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!

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• makes

  750 ml

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Mid

Ingredients

• 1 kg oranges
• 600 g (2 ⅔ cups) caster sugar
• 60 ml (¼ cup) Cointreau (optional)

Instructions

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.

Want more recipes like this? We recommend: 

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• 130+ orange ideas: from zesty cake to sticky glaze .

• the food dept.'s version: orange marmalade.

• Fresh bread recipes to serve with homemade spreads.

• More recipes from Allan Campion and Michele Curtis.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.