Recipe

Orange marmalade

Jul 27, 2013 2:00pm
  • 30 mins preparation
  • 1 hr 40 mins cooking
  • Serves 12
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Ingredients

Orange marmalade
  • 5 navel oranges, quartered
  • 1/4 cup lemon juice
  • 1 litre (4 cups) water
  • 1 kilogram white sugar

Method

Orange marmalade
  • 1
    Using a sharp knife, carefully cut flesh and white pith from each orange quarter, leaving just the rind. Process flesh and pith until very finely chopped. Strain mixture into a large heavy-based saucepan, pressing as much liquid as possible through sieve. Discard solids left in sieve.
  • 2
    Slice rind thinly. Add to saucepan with lemon juice and the water. Bring to the boil over high heat. Reduce heat; simmer, uncovered, for 1 hour or until reduced to about 2 cups.
  • 3
    Slowly add sugar to hot syrup; cook and stir for 4-5 minutes or until sugar dissolves. Increase heat. Bring to the boil; boil, without stirring, for 15 minutes or until marmalade reaches setting point (105°C on a candy thermometer, or see notes). Carefully ladle hot marmalade into hot sterilised jars; seal while hot.

Notes

makes 1 litre (4 cups) To test if jam has reached setting point, spoon a little onto a cold saucer and place in freezer for few minutes until cool. Run finger through jam. If surface wrinkles and jam stays in two separate portions, it's ready. Store marmalade in a cool, dark place; refrigerate after opening.

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