Home Recipes Jams & Jellies Sweet Orange Marmalade

Sweet Orange Marmalade


A clear marmalade with fine shreds of golden peel suspended in it.

Prep Time: 2 hours


1½kg sweet oranges

2 lemons

1.5L water

1kg sugar

1 tsp butter


1. Wash the fruit, remove the stem ends and cut into quarters. Put in a jam pan with the water, bring to a simmer, cover the pan and cook the fruit for 1 hour or until the peel is tender when pierced with a fork.

2. Drain the fruit and return the juice to the preserving pan. Once the fruit has cooled a little use a spoon to scrape the pulp away from the skins and add the pulp to the juice in the pan. Simmer for 10 minutes – this extracts the pectin from flesh and pips – while you cut the soft peel into fine strips.

3. Strain the liquid, discard the pulp and return the strips of peel to the pan. Bring this to a simmer and add the sugar gradually, stirring until the sugar has dissolved.

4. Bring the marmalade to a fast, rolling boil, stirring often, and boil for 5–6 minutes.

5. Remove from the heat and test the marmalade for a set. When the marmalade reaches setting point stir in the butter to remove any froth and let stand for 10 minutes. The marmalade will thicken a little as it cools and the strips of peel will not rise to the top.

6. Pour the marmalade into sterilised jars and cover tightly.

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