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

Orange Marmalade


  • 2 2/3 lbs (1.2 kg) oranges, washed and scrubbed (about 7)
  • 2 cups (500 ml) orange juice
  • 5 1/2 cups (1.4 litre) sugar
  • Juice of 1 lemon 


  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.