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orange marmalade

Orange marmalade

Perfect for breakfast, desserts or high tea, this foolproof marmalade recipe is the perfect way to preserve oranges.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine French, International
Servings 1 jar
Calories 3516 kcal

EQUIPMENT (click pictures for details)

Ingredients
 
 

Instructions
 

Macerate the fruit

  • Peel the oranges and cut all the segments. Keep the peels aside.
    peeling an orange
  • Squeeze the juice of the white membranes before discarding.
    making orange juice
  • Weigh the orange segments and add the same amount of sugar. Let the combination of the orange segments and sugar macerate for 1 hour.
    mixing ingredients for orange marmalade

Prepare the peels

  • Remove the white membranes from the orange skins, this part is extremely bitter, then cut the orange peels into small strips (julienne).
    cutting orange zests

Cook the marmalade

  • Place the macerated orange segments in a large cooking pot with the orange and lemon juice.
    orange marmalade cooking in 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.
    orange marmalade boiling process
  • Add the orange and lemon zest and continue cooking until the temperature reaches 104°C, stirring occasionally.
    orange marmalade adding orange zests
  • Assess the structure of the marmalade and store it in an airtight jar in the refrigerator.
    filling jars with orange marmalade

Notes

  • 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)

Nutrition for 1 portion

Calories: 3516kcalCarbohydrates: 903gProtein: 12gFat: 2gSodium: 12mgFiber: 28gSugar: 866gVitamin A: 2774IUVitamin C: 714mgCalcium: 463mgIron: 3mg
Keyword jam, marmalade, orange, preserve
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