Citrus fruits were always a large part of my daily cooking. There is something almost magical about the way they interact with other flavours and influence dishes.
With time I developed various ways of preserving them so that I always have some at hand. Whether it’s a Moroccan cured lemon or an easy and delicious orange marmalade, savoury or sweet, they all work hard in my kitchen.
If you’re reading this post, then I’m sure you’ll agree with me when I say that oranges make the best marmalade. They are juicy and flavourful and jammed full of vitamin C. They also have a high percentage of pectin.
Pectin is a natural part of fruits and vegetables that gives the marmalade her delightful jellied-like texture.
I must openly admit, as a somewhat new-ish cook, the idea of making marmalade always scared me. The need to adjust the natural bitterness of the orange peel, or to produce enough pectin to get the right consistency, seemed way too demanding.
But with time (and 745 attempts) I found my own way of doing things, with a pretty good result too.
In this post, I share with you my way of producing the most delightful, thick and delicious marmalade. With a deep orange colour and a fantastic citrus flavour, this is a truly easy and delicious orange marmalade.
“A wise bear always keeps a marmalade sandwich in his hat in case of emergency”
Note: I happen upon this remarkable post today and just had to share it with you marmalade lovers
Hope you enjoy it as much as I did 😉
2 large Valencia oranges
1/2 cup caster sugar
½ cup cold water
2 tbsp fresh lime juice, ½ a lime
1 tsp orange extract
1/4 tsp salt
1 mint spring
1 tbsp sugar powder
Grate the orange peel using a large holes grater, try to avoid as much of the white peel as possible.
I grated close to the bottom grater to get shorter strings. To get long and thin strings of peel, I highly recommend using a orange zester.
Wash the peels well, set in a saucepan and cover with water.
Bring the water to a boil, remove from heat, sieve the peels and wash with cold water.
Return the peels to the saucepan, add the oranges fillets (see here on how to fillet an orange), the orange juice, the lemon juice, water, sugar, mint and salt.
Lower the heat, remove the mint sprig, and allow to gently simmer for 45 min, occasionally skimming the top as needed.
Stir in the sugar powder and leave to simmer for 10 more minutes.
Turn the heat off and leave the marmalade to chill. Move the chilled marmalade to a sterilised jar, and store in the fridge.
For a warmer flavour add ½ tsp nutmeg.
The marmalade will look runny when warm, not to worry as it will firm in the fridge.
For a zingier flavour add the peel and fillets of 1 lemon.
- 2 large Valencia oranges
- ½ cup caster sugar
- ½ cup cold water
- 2 tbsp fresh lime juice juice of 1/2 a lime
- 1 tsp orange extract
- ¼ tsp salt
- 1 sprig mint
- 1 tbsp Powdered sugar
- Grate the orange peel on a large holes grater, avoiding as much of the white as possible.
- Wash the peels well, set in a saucepan and cover with water. Bring the water to a boil, remove from heat, sieve the peels and wash with cold water.
- Return the peels to the saucepan, add the oranges fillets, the orange juice, the lemon juice, water, sugar, mint and salt.
- Lower the heat, remove the mint sprig, and allow to gently simmer for 45 min, occasionally skimming the top as needed.
- Stir in the sugar powder and leave to simmer for 10 more minutes.
- Store the chilled marmalade in a sterilised jar.