Marmalade (Orange Marmalade)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesMarmaladeOrangeFromScratchCitrusJamPreserveBritishStyleBreakfastSpread
Nutrition (per serving)
240Calories
0 gProtein
62 gCarbs
0 gFat
60 gSugar
10 mgSalt
Ingredients
- 1 kg (about 8–10) Seville or bitter oranges
- 2 (juice & zest) Lemons
- 1.5–2 kg (equal weight to fruit pulp) Granulated sugar
- 1.5–2 liters Water
Method
- Wash oranges & lemons → slice thinly (skin on, discard seeds) or julienne peels for chunkier texture.
- Place sliced fruit in large pot → add water to cover → bring to boil → simmer 1–2 hours until peels are very soft (test by biting).
- Measure cooked pulp volume → add equal volume sugar (e.g. 1 liter pulp = 1 kg sugar).
- Return to pot → stir until sugar dissolves → bring to rolling boil.
- Boil 15–25 min, stirring occasionally → test setting point (wrinkle test on chilled plate or 105°C on thermometer).
- Skim foam → let rest 10 min → ladle into sterilized jars → seal while hot → cool upside down for vacuum seal.
- Store in cool dark place up to 1 year (refrigerate after opening). Makes 4–5 jars — bitter-sweet orange marmalade spread.
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