The Art of Orange Marmelade. From Orchard to Table in a few easy steps!
Not just a recipe, this is a journey through the art of marmelade making. Whether you're spreading it on toast, using it to glaze meats, or simply enjoying it straight from the jar, our homemade orange marmelade is sure to bring a burst of citrus joy to your palate.
Ingredients
- 6 kg Navel oranges
- 2 kg of sugar
- juice of 2 lemons
- 3 g/kg pectin
Instructions
- using a potato peeler cut the peel of 5 oranges, Julien style, stack them on top of each other and cut them in thin stripes
- cut off each end and remove all the white part and the white stem in the middle of the orange
- cut them into three pieces
- add them in the big pot along with the orange peel
- add 2 kg of sugar
- steer it until all the sugar is dissolved
- add the juice of 2 lemons
- give it a quick stir
- you can leave it at room temperature for 4 hours or you can place it in your fridge and leave it overnight
- start on low temperature and then bring it slowly up to a simmer
- once you see it simmering around the edges, crank up the heat
- add 3 g/kg pectin, 12 g of pectin in total for the 4 kg of oranges
- steer it in and then bring it to a boil for 45 minutes to 1 hour
- kill the heat and let it cool down
- sanitise the jars and start filling them up
- ready to serve