Thick Cut Orange Marmalade

There's nothing quite like Thick Cut Orange Marmalade made from oranges that have just been picked from the orange tree.

Fortunately I have a friend who has orange trees and had an abundance of oranges, so I decided  to try out 
this recipe that was given to me some years ago.

Once tried you will never want shop bought Orange Marmalade again.                             
                                                        Photo by shivery

  • 4 Large Oranges
  • Juice of 1 Lemon
  • 700 ml Water
  • 600g Sugar
  1. Wash and slice the oranges in half.
  2. With a metal spoon, scoop out the flesh, leaving the pith behind.
  3. Put the flesh, juice and pips into a blender and blend until smooth.
  4. Push through a fine sieve into a pan, disregarding the bits left in the sieve.
  5. Remove the pith from the skins of 2 of the oranges.  I found the easiest way was to scrap the pith with a metal spoon.
  6. Slice the skins thinly or a thick as you like them in your marmalade.
  7. Add sliced skins to pan.
  8. Pour in lemon juice and water.
  9. Bring to the boil.
  10. reduce to a simmer and cook for  1 1/2 hours or until the fluid has reduce by half and the rinds are soft.
  11. Over a low heat add the sugar.
  12. Stir until sugar has dissolved.
  13. Cook for a further 10 minutes.
  14. Mean while place a small plate in the refrigerator.
  15. After 10 minutes cooking the marmalade, take the plate out of the refrigerator, spoon a little onto the cold plate.
  16. Return plate to the refrigerator.
  17. If the marmalade on the plates sets after about 2 minutes, then the marmalade is ready.
  18. If not cook for a further 10 minutes and try again.
  19. When cooked pour marmalade into sterilised jars.
This recipe should make around 600g of Marmalade, it's not worth making a bigger batch unless you are like me and give a lot away, because it has no preservatives, so doesn't keep a long as shop bought marmalade.

Thick Cut Orange Marmalade on FoodistaThick Cut Orange Marmalade

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