Shopping list
1500g oranges
1 lemon, juiced
500g preserve sugar, special
500 gram caster sugar
It takes some effort, to make orange marmalade. It takes time too, you have to start a day in advance. But it is so worth while because homemade marmalade has nothing in common with store bought. The beautiful pots with yellow peel are a joy to look at and ... it tastes amazing!
How to make fresh orange marmalade
Juice the oranges.
Juice the lemon.
Cut orange peel in thin strips.
Pour water on pips and peel.
- Save the orange and lemon pips, they help to set the marmalade.
- Cut the peel into thin strips and remove as much white as possible, it gives the jam a very bitter taste.
- Cover all four ingredients with cling film and place overnight in the fridge
Tomorrow we continue
Place the peel and pips with the water in a pan.
Boil the peel soft in app. 2 hours, add water if evaporated.
Sieve out the pips and throw them away.
Add both juices to the cooking water and peel in the pan.
Add both the sugars to the pan.
Bring the mixture to the boil and cook for 4 minutes.
Sterilize jars while waiting, place upside down on a tea towel.
Measure the juices, cooking liquid and peel, together it should roughly be 1¼ litre - 1250ml.
Skim the froth from the jam with a slotted spoon.
Leave the jam 5 minutes then pour it into the pots.
Close the pots carefully and turn them upside down for another 5 minutes.
The orange marmalade tastes delicious on toast but even better with an un-healthy decadent layer of butter underneath ;)
Enjoy!