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Simple Shredless Orange Marmalade (or with shreds)

A delightfully sharp and tangy, simple shredless (or with shreds) orange marmalade that will appeal to young and old alike.

Prep Time
35 mins
Cook Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 3 - 4 jars
Course: Breakfast
Cuisine: British

Ingredients

  • 670 grams oranges I used Jaffa
  • 1 lemon weighing about 125 grams
  • 1.59 kilograms granulated sugar can be warmed in oven to speed dissolving
  • 1.15 litres water

Instructions

    Cup of Yum
  1. Before you start, place 2 saucers in the freezer and sterilise jars (see notes).
  2. 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.
  3. Pierce a hole in the end of the oranges and lemon (I used a large metal skewer).
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the hot liquid to a large preserving pan and add the cut up pulp.
  8. Place a few saucers in the freezer to test for set.
  9. 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).
  10. 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.
  11. 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).
  12. 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.
  13. Push any scum to the side of the pan and remove with a metal spoon.
  14. Use a ladle and jam funnel (if you have one) to fill the hot sterilised jars and screw on lids immediately.
  15. Makes at just over 3 x 280 ml (9 oz) jars.

Notes

  • Before you start: Sterilise 4 x 280 ml (9 oz) jars and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.