Preserving recipe
Golden Orange Marmalade with Fine Shreds of Peel
This golden marmalade fills the kitchen with the scent of sunny mornings and holidays as it cooks. Fine shreds of peel lend a delicate, pleasantly bitter citrus note.
Preparation
50 min.
50 min.
Cooking time
120 min.
120 min.
Servings
30
30
Jars
8
8
Difficulty
Medium
Medium
Ingredients
960 ml finely shredded orange peel with its white pith
960 ml chopped orange flesh, with pips removed
240 ml thinly sliced lemon, with pips removed
1440 ml water
1440 ml white granulated sugar, measured by volume
960 ml chopped orange flesh, with pips removed
240 ml thinly sliced lemon, with pips removed
1440 ml water
1440 ml white granulated sugar, measured by volume
Method
1. Wash the oranges and lemon thoroughly. Slice the orange peel, including the white pith, into very fine shreds. Remove the pips and membranes from the orange flesh, then chop it. Thinly slice the lemon, skin included, and measure out the quantities.
2. Put the fruit, peel and water in a large saucepan. Simmer gently for about one hour until the peel is tender.
3. Stir in the sugar, bring to the boil and cook for about 45 minutes until setting point is reached, stirring occasionally. Skim off any foam as needed.
4. Ladle the hot marmalade into prepared hot jars of 240 ml each, leaving about 6 mm headspace, and seal carefully.
5. Process the jars for 15 minutes in a vigorously boiling water bath. Lift them out upright, allow to cool for 12–24 hours and check the seals.
2. Put the fruit, peel and water in a large saucepan. Simmer gently for about one hour until the peel is tender.
3. Stir in the sugar, bring to the boil and cook for about 45 minutes until setting point is reached, stirring occasionally. Skim off any foam as needed.
4. Ladle the hot marmalade into prepared hot jars of 240 ml each, leaving about 6 mm headspace, and seal carefully.
5. Process the jars for 15 minutes in a vigorously boiling water bath. Lift them out upright, allow to cool for 12–24 hours and check the seals.
Storage
Keep in a cool, dry, dark place. Store opened jars in the fridge.
Shelf life
For best quality, keep unopened for around 12 months; once opened, refrigerate and enjoy within 4 weeks.
Safety note
Do not alter the quantities of sugar or fruit. The white pith on the orange peel is needed for a good set.