Orange marmalade
Perfect for breakfast, desserts or high tea, this foolproof marmalade recipe is the perfect way to preserve oranges.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Breakfast
Cuisine French, International
Servings 1 jar
Calories 3516 kcal
Macerate the fruit
Peel the oranges and cut all the segments. Keep the peels aside.
Squeeze the juice of the white membranes before discarding.
Weigh the orange segments and add the same amount of sugar. Let the combination of the orange segments and sugar macerate for 1 hour.
Cook the marmalade
Place the macerated orange segments in a large cooking pot with the orange and lemon juice.
Bring the mixture to the boil and reduce the heat to a simmering point. Remove the impurities off the surface and cook for 5 minutes.
Add the orange and lemon zest and continue cooking until the temperature reaches 104°C, stirring occasionally.
Assess the structure of the marmalade and store it in an airtight jar in the refrigerator.
- Do not overcook the marmalade because the sugar will caramelise and the peels may burn easily.
- Do not rush or cook at too high temperatures.
- The temperature to cook the marmalade should be between 102°C up to 105°C (217°F to 222°F)
Calories: 3516kcalCarbohydrates: 903gProtein: 12gFat: 2gSodium: 12mgFiber: 28gSugar: 866gVitamin A: 2774IUVitamin C: 714mgCalcium: 463mgIron: 3mg
Keyword jam, marmalade, orange, preserve