How to Make Homemade Orange and Lemon Marmalade

Homemade marmalades make wonderful Christmas presents and a great addition to any homemade hamper.

With this recipe, you can use any citrus fruit, I have tried a number of different ones and every jars taste great. It’s so easy as you don’t have to peel the fruits (I usually wash and scrub them before using). Here are a few of the combinations I used over the years – orange and malt whisky, orange, lemon and lime, clementine and rum, red grapefruit, lime, lemon, tangor (I made this one for my cousin who lives on Reunion Island where tangor are very common – it’s a cross between and tangerine and an orange and originate from California. There are endless variations, it’s all up to what you like and which fruit you can get.

I have also discovered an easy way of cutting the fruit by using my food processor to slice (using the slicing blade – thin) and then I cut them in smaller pieces (quarter the slice). It’s great and saves a huge amount of time.

Ingredients

4 large seedless oranges (the total fruit weight should be 1200g)
2 lemons
1800g sugar
1800g water

Instructions

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add the water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until a small amount placed on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange colour. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

Recipe By: Brigitte Kershaw

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