When I first tried to make Orange Marmalade, most recipes that I found were for a too large quantity. I didn’t want to cook 1kg Oranges. And many recipes had long instructions. I wanted a simply recipe, then I made my own. This recipe is very versatile. You can cook Marmalade using just 1 Orange if you want to do so. Today I used 2 Oranges.

Ingredients

2 Oranges *I had 330g of Peel and Flesh after prepared
Water *same weight of Peel and Flesh
Sugar *same weight of Peel and Flesh
*Note: The amount of Sugar can be reduced. 75% is still very sweet and preserves well.

Method
  1. Wash Oranges very well. Slice off the top and bottom of each Orange, and cut into quarters. Score the Peel on each piece vertically in half, then remove Peels. If the Peels have a lot of white spongy pith, carefully remove some of it, but you don’t need to remove all the pith. Weigh the Peels. I had 50g. *Note: You don’t need to use all Peels. Use as much as you want.

  2. Thinly slice the Peels, place in a saucepan, cover with water, bring to the boil, and cook for 15 minutes. I do this process to remove the bitterness.
  3. While you are boiling the Peels, prepare the Flesh. Remove pith and hard bits as much as you wish to remove, but you don’t need to worry about them too much. Cut vertically in half, then thinly slice the Flesh. Weight the prepared Flesh. I had 280g.
  4. You would need the same weight of Water and Sugar as the weight of Peel and Flesh. I had 50g Peel & 280g Flesh today, that is 330g in total, so I needed 330g (330ml) Water and 330g Sugar. *Note: The amount of Sugar can be reduced.
  5. Drain the boiled Peels, return to the saucepan, add the prepared Flesh, Water and Sugar, and bring to the boil. Reduce the heat to medium low, and simmer, uncovered, stirring occasionally and removing the foamy thing on the surface, for 40 minutes OR until the desired consistency is achieved.
  6. *Note: Marmalade will thicken when it cools. You need to stop cooking when you think it is still a little too runny.