Simple Shredless Orange Marmalade (or with shreds)
User Reviews
5
Simple Shredless Orange Marmalade (or with shreds)
Description
This marmalade recipe begins by sterilizing jars and washing the citrus thoroughly to remove any wax. Whole oranges and a lemon with a pierced rind are simmered gently in water until soft, then cut into quarters, with seeds removed before slicing the pulp thinly. The peel can be included partially for shreds, or omitted for a smoother texture.
The cooked fruit and liquid are combined and boiled down with a substantial amount of granulated sugar until reaching a setting point. The freezing saucer test helps determine when the marmalade has achieved the proper gel-like consistency. When cooled, it produces a thick, bright preserve with bold citrus flavor, suitable for spreading on bread or baking uses.
Provided notes emphasize sterilizing jars to ensure safe storage and suggest precise preparation steps like washing fruit with detergent and rinsing thoroughly. The large sugar quantity relative to fruit ensures proper preservation and sweetness balance, while slow cooking concentrates flavors.
Ingredients
- 670 grams orange I used Jaffa
- 1 lemon weighing about 125 grams
- 1.59 kilograms granulated sugar can be warmed in oven to speed dissolving
- 1.15 water
Instructions
- Before you start, place 2 saucers in the freezer and sterilise jars (see notes).
- Wash the oranges and lemon to get rid of the wax coating (if not using unwaxed fruit). I use a dab of washing up liquid and rub all over each fruit, rinse with boiling water and then rub with a scouring sponge until clear, then give a final rinse.
- Pierce a hole in the end of the oranges and lemon (I used a large metal skewer).
- Place the fruit and water in as small a pan as they will fit (the water won't cover the fruit fully) and cover with a lid.
- Bring to the boil and then boil gently until soft (about 1 ¾ hrs) and test with a skewer. Do not lift the lid at any point before the end.
- When the fruit is easily pierced with a skewer remove from pan with a slotted spoon. Cut fruit it into quarters, remove pips and slice thinly.
- Transfer the hot liquid to a large preserving pan and add the cut up pulp.
- Place a few saucers in the freezer to test for set.
- Bring the liquid and pulp to the boil, then turn down heat to low and add the sugar. Stir with a wooden spoon until sugar dissolved (until no crunching sounds can be heard).
- Turn heat up to high to bring mixture to a rolling boil (see photo in post above) and time for 13 minutes (or reaches 105°C on a digital thermometer), still stirring. You can tell when jam is nearing readiness as a drop of marmalade will cling to wooden spoon as you pour it off.
- Test a few drops on a chilled saucer and put in the fridge for 30 seconds. If it forms a gel like crinkle when pushed it is ready. Otherwise carry on boiling for 2 minutes intervals and re-testing (mine took 15 minutes).
- Strain the marmalade through a large metal sieve placed over a clean bowl, squeezing the rinds with the back of a spoon. Or skip this step for marmalade with shreds.
- Push any scum to the side of the pan and remove with a metal spoon.
- Use a ladle and jam funnel (if you have one) to fill the hot sterilised jars and screw on lids immediately.
- Makes at just over 3 x 280 ml (9 oz) jars.
Notes
- Sterilize jars and lids before filling by washing and heating in an oven at 140°C for 20 minutes; keep jars warm until use.
- Clean fruit to remove wax thoroughly by washing with detergent, rinsing with boiling water, and scrubbing with a scouring sponge.
- Use freezing saucer tests during cooking to check marmalade set.
User Reviews
Overall Rating
5
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