• file:site_21_rand_452542286_marmalade.jpg

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!

Makes
750 ml

Preparation

20min

Cooking

1hr
30min

Skill level

Mid
By
Average: 3.5 (239 votes)

Ingredients

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

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.

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: 

• Persimmon, cherry or strawberry: 50+ reasons to jam.
• 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