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Orange Marmalade

Sunday, 13 January 2013 15:30 Claire Haas

This recipe is taken from:

Fruit - 8 whole oranges, thinly sliced (4 cups cut)
3 whole lemons, thinly sliced (1 ½ cups cut)
Orange juice or Water - 4 cups of either. I use water.
Jam Sugar (contains pectin already)- about 4 cups


Wash the fruit
Using a vegetable peeler peel the oranges and keep the outer portion of the peel, chop it finely and put to one side.
Using your fingers now peel all of the white pith from the fruit.
Slice the fuit and chop roughly, saving any juice that leaks out.

Put the peels, use 2 cups of the original 4 cups of water or orange juice (for a richer flavor) in a saucepan.

Bring the mix to a boil. Cover it, turn down the heat and let it simmer for 20 minutes.

Add the chopped fruit, the remaining 2 cups of juice and simmer for 10 minutes more.

Add the sugar and bring the mixture back to a full boil.

Stir the mix and bring it to a full boil, hard, for one minute.

Fill your jars to within ¼-inch of the top, wipe any spilled marmalade off the top and put the lids on them.

It may take up to two weeks for the marmalade to set and thicken up. It will be runny until then!
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