in Dessert Recipes

Orange marmalade

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Ingredients for 10 servings:

  • 1.4 kg orange(s)
  • 2 lemons, juice
  • 2.7 kg sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Halve the oranges, juice them, and remove the pips. Place the pips and excess white pith in a muslin cloth and loosely tie the cloth. Cut the orange peels to the desired thickness and place them in a large saucepan or preserving pot with the orange and lemon juice, the muslin bag, and 3.4 liters of water. Simmer for about 2 hours, until the peels are soft and half the liquid has evaporated. Squeeze the muslin bag and remove it. Add the sugar and heat gently, stirring constantly, until dissolved. Bring to a boil and simmer vigorously for 15 minutes. Skim off any white foam and let stand for about 15 minutes. Pour the jam into jars, seal with cellophane or parchment paper and rubber bands.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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