Ingredients for Gelatinous Orange Marmalade
Here’s a classic recipe for a batch that makes about 5–6 jars:
1.5 kg (about 6 large) oranges
2 lemons (for acidity and pectin)
2 liters water
2 kg sugar (caster or preserving sugar)
Optional: 1 packet powdered pectin (if using low-pectin oranges)
Step-by-Step Recipe
Step 1: Prepare the Fruit
Wash the oranges and lemons thoroughly.
Cut them in half and juice them. Save the juice.
Scoop out the pulp and seeds. Place seeds in a muslin bag (they contain natural pectin).
Slice the peels thinly or thickly, depending on your texture preference.
Step 2: Cook the Fruit
In a large pot, add sliced peels, pulp, juice, muslin bag with seeds, and 2 liters of water.
Simmer gently for 2 hours, until the peel is tender.
Step 3: Add the Sugar
Remove the muslin bag.
Add sugar to the pot and stir until fully dissolved.
Turn up the heat and bring to a rolling boil.
Step 4: Achieve the Gelatinous Set
Boil for about 15–25 minutes.
Test the set: Place a spoonful on a cold plate. Push it with your finger; if it wrinkles, it’s ready.
If too runny, boil longer. If too thick, add a splash of water.
Step 5: Jar the Marmalade
Sterilize jars by boiling them or heating them in the oven.
Pour hot marmalade into jars, leaving a small space at the top.
Seal immediately and let cool.
