Marmalade is a delicious tangy spread to have on your toast for breakfast. This marmalade recipe is surprisingly easy to make and uses plenty of delicious oranges which gives it a lovely bright colour.
- 600g (approx. 6-8) small oranges, halved
- 1 lemon, juiced
- 1.4 litres water
- 1.1 kg caster sugar
- Before you begin making the marmalade, sterilise your jars. To do this, place the clean jar in a large saucepan. Cover the jars with cold water and bring them up to the boil. Allow to simmer for 10-15 minutes then remove the jars from the water with tongs. Set aside upside down to dry.
- Scoop the flesh, juice and pips out of the orange halves with a metal spoon and whiz in a food processor until smooth.
- Remove as much of the pith from the orange halves as possible and throw away. Then carefully slice the remaining rind into very thin strips.
- Tip the orange puree and the orange rind strips into a heavy-based saucepan.
- Add the lemon juice and water then bring the pan to the boil.
- Reduce the heat to a slow simmer and allow to cook for 1-1 ½ hours until the mixture has reduced by half and the rind is very soft.
- Over a low heat, add the sugar and stir it through until it is dissolved. Boil the marmalade for 10 minutes. Skim any froth that appears off the surface.
- To check if the mixture is ready, take a teaspoon of the marmalade from the pan and place on a cold plate in the fridge – if it sets to a jelly, it is ready. If it doesn’t, it still needs a little more cooking. Test again in another 5-10 minutes.
- Once ready, take the pan off the heat and allow to cool a little before pouring into the sterilised jars and sealing.
When scooping out the orange flesh, be sure not to scoop out the pith as well. The white pith will make the marmalade bitter.