Orange Marmalade Recipe – Jamie Oliver

Ingredients:

• 1 kg oranges
• 1 lemon
• 2 kg granulated sugar
• 2 liters water

Instructions:

1. Wash the oranges and lemon thoroughly.
2. Cut the oranges and lemon in half. Squeeze out the juice and set aside.
3. Collect all the seeds from the oranges and lemon. Wrap them in a muslin cloth to create a pouch.
4. Using a sharp knife, thinly slice the orange and lemon peel into fine strips.
5. In a large preserving pan, add the sliced peel, orange and lemon juice, water, and the muslin pouch containing the seeds.
6. Bring the mixture to a boil over medium heat while stirring occasionally. Once boiling, reduce the heat and simmer for 2 hours, or until the peel is soft.
7. Remove the muslin pouch from the pan and squeeze out any remaining juices. Discard the pouch.
8. Add the sugar to the pan and stir until fully dissolved.
9. Return the mixture to a boil and let it cook rapidly for about 15-20 minutes, or until the marmalade reaches the setting point. To check for the setting point, spoon a small amount of marmalade onto a chilled plate – if it wrinkles when pushed with a finger, it is ready.
10. Skim off any scum that rises to the surface and let the marmalade cool for about 15 minutes.
11. Pour the marmalade into sterilized jars and seal tightly.
12. Leave the jars undisturbed for a few hours until the marmalade sets completely.

Preparation Time:

30 minutes

Cooking Time:

2 hours and 45 minutes

Total Time:

3 hours and 15 minutes

Servings:

Approximately 6-8 jars

Nutritional Value (per 20g):

• Calories: 49
• Carbohydrates: 13 g
• Fat:  0 g
• Protein: 0.1 g
• Sugar: 12 g
• Fiber: 0.1 g

FAQ:

1. Can I use other citrus fruits instead of oranges?

Absolutely! You can experiment with different combinations or use solely lemons, grapefruits, or any other citrus fruit you prefer.

2. How long can the marmalade be stored?

If properly sealed, the marmalade can last for up to a year in a cool and dark place. Once opened, refrigerate and consume within a month.

3. Can I reduce the sugar in the recipe?

The sugar acts as a preservative and helps with the setting of the marmalade. It is not recommended to reduce the sugar quantity for optimal results.