Orange Marmalade
Orange Marmalade
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Orange Marmalade

30 MIN
1 H
about six 250 ml (1 cup) jars



  1. Peel the oranges. Cut the flesh into 2.5-cm (1-inch) cubes. Set aside. Finely chop the peel.
  2. In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
  3. In a large saucepan, combine the orange peel, flesh and juice and sugar. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
  4. Add the lemon juice and cook for 1 minute.
  5. Pour the marmalade into jars. 


Step 1
Peeling the oranges means that you remove the peel and the thin white membrane (pith) that protects the citrus fruit segments. With a knife, simply cut off both ends of the orange. Place the fruit on one of its flat bases, to remove the peel of citrus fruit flesh, slide the blade of a knife from top to bottom, then remove any excess pith.

Step 2
This technique is called "blanching" the skin, an important step to reduce the bitterness of most citrus.


  1. My marmalade did not set. Is this because there was not enough pectin?

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