Delight in the ease of homemade sweetness with our orange marmalade recipe. With minimal ingredients and simple steps, you’ll craft a flavorful spread that brings a touch of citrusy charm to your table.
This recipe utilizes only the peels of oranges that would otherwise be deemed too bitter for consumption, showcasing a clever way to repurpose every part of the fruit. By transforming these often-overlooked peels into a delicious marmalade, we’re uncovering a hidden treasure of flavor.
Serves:
5 medium jars (200 ml/6.7 oz)
Time to prepare:
45 min
Time to cook:
1 h 40 min (+ rest overnight)
Skill:
Preserving
Serves:
5 medium jars (200 ml/6.7 oz)
Time to prepare:
45 min
Time to cook:
1 h 40 min (+ rest overnight)
Skills:
Preserving
To check if your marmalade is done, you can simply place a small plate into the fridge for 15 minutes and place a spoonful of marmalade onto the cold plate. If the marmalade has a sticky consistency, you know it’s done!
Peel the oranges using a peeler. You want to use only the orange part, so try to get as little white as possible.
Now slice the oranges peels into thin slivers of about 2-3 mm.
Place the peels into a bowl, add the juice of three oranges and fill up with water until the orange peels are completely covered.
Weigh the peels and the water. You’ll use half of that weight in sugar.
Add the peels and the water to a pot, set on the stove and let that simmer for about an hour.
Once you’ve simmered the peels for an hour, set the pot aside and let it soak overnight.
Next day, place the pot back on the fire and add the sugar.
Simmer for about 40 minutes on a ow heat while stirring often to avoid burning.
Fill the marmalade into clean glass jars and close with an airtight lid.
Prepare a big pot with water, bring to a boil and water-bath the closed jars for about 20 minutes to sterilize. This will help to improve the shelf-life of your marmalade.
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