Since I move to South Africa I felt in love of Orange Marmalade. The flavor, The Texture and Tarty taste captivated me. I like to take advantage of the seasons. In South Africa we are almost at the end of winter so It is the perfect time to use your citrus fruits. You need a few ingredients to make this recipe oranges, lemons, water and sugar. The nice thing about this recipe is that you can be creative and add different citrus fruits. Like grapefruits, mandarin, limes, bergamot, kumquat, blood orange, yuzu or a mix of different citrus fruits. It is a fantastic preserve to have in your pantry because it last a few months. You can make a big batch and keep it for any occasion. I like to have my orange marmalade for breakfast with my french toast, with my pancakes, mix it with double plain yogurt and banana. Let’s go with the recipe.
Orange Marmalade recipe Ingredients: 1,5 kg Oranges and 1 lemon 2 Lt Water 1 tsp vanilla essence Icing sugar Brown sugar Process: Peel your oranges and lemon. Cut the peels into little pieces. Add it to a container.
Squeeze the peeled oranges and lemon into a bowl using a Muslin. Keep the pulp and seeds in the Muslin. Add the peels into a pot, water, juice that we squeeze from the oranges, vanilla and muslin with all the pulp and seeds. Bring it to the boil and then simmer for 2 hours.
Remove the muslin and squeeze all the excess because that’s were all the pectin is. It is inside the pulp and seeds of the oranges and lemon. Weigh all the mix and for every 500 gr of the mix you will need 450 gr of sugar. I like to use half of icing sugar and half of brown sugar. Icing sugar helps you because it dissolves better than the brown sugar. In my case I weigh 1678 gr of the mix. Let’s calculate the amount of sugar that we need. If for 500 gr of liquid we need 450 gr of sugar. I will need 1510 gr of sugar. Half will be 755 gr of icing sugar and half will be 755 gr of brown sugar. Add everything to the pot. Dissolve the sugar a low temperature and don’t forget to stir because otherwise your sugar will burn at the bottom of the pot. It normally takes 15 minutes but you can check with your spatula.
If you don’t have any grams of sugar and it’s all dissolved. You will bring it to the boil and stir constantly. It need to reach 105 C. Let it cool down for 30 minutes.
To sterilize your jars there is two ways: 1. Put the Jars in the dishwasher 2. Deep the Jars into hot water and let it soak for a few seconds. Do the same process with the lids. After your marmalade has cool down. Pour it into your sterilize warm jars and close them.
Put them upside down so they can seal. The next day they will be ready to store in a cool, not humid place. They last up to 6 months because of the high quantity of sugar. Keep in mind that is very important how you store your marmalade. After I open one of the marmalade jars I storage in the fridge.
