|
|
|
|
|
|
Ogange marmalade
This marmalade recipe is my favorite and not just because of the flavor, but that the ingredients are measured cup for cup so you can use any available container to get it exactly right. Marmalade on fresh toast with a cuppa in the morning is not just for Grandad, although if you gave him a jar for Christmas with a personalized label.. well you will be his favorite for a very long time. Read the preparation guide first for bottle sterilizing methods. Makes about 4 jars.
What you need
10 oranges
2 lemons
2 liters water approx
sugar
The Process
Cut the oranges and lemons in half and squeeze the juice into a bowl for later use.
Now pop the skins, with the pulp still attached to the inside of the skins into a large pot, cover them with water to the point that they are all just under the surface, put the lid on a leave to soak overnight.
Place the pot on the stove and bring to the boil for about 15 minutes. You should be able to very easily slide a toothpick into the skin.
Now remove the skins and slice them up fairly thin, about 2mm slices and then in half again to give you pieces that are about 4 or 5cm long.
Place the sliced oranges and lemons, the liquid from the pot and the juice that you squeezed out into a container or measuring jug, mark the volume and then return to the pot. Add the exact same amount of sugar to the pot.
Bring the liquid and sugar mixture, simmer stirring every few minutes until the sugar has completely dissolved. (very important)
Now bring it to the boil and cook until the you notice a colour change. This should be somewhere between 5 and 10 minutes. Test it for readiness by removing from the heat and placing a small amount onto a plate, then place into the fridge for 5 minutes, it is ready if it wrinkles up when you push it with your finger. if not boil for another 5 minutes.
Fill your sterilized jars and seal straight away. remember to read the sterilizing info first.
Print This Recipe
Email This Recipe to a friend
|
 |
|
|
|
Your site is a delightful descovery! Citrus fruit is horribly priced at the moment, so I can’t wait for the trees to produce fruit so I can try your recipe. The picture also helps a lot – looks like an orange preserve Granny used to make.
The “21-cup” question was quite amusing – I’m thinking THAT Florida is in the US, and not Roodepoort
Perhaps your Conversion Tables should include litres-to-pints. Also, your cups-to-millilitres item is missing its units.
Thanks for the kind words Gavin… so much to cook so little time. I will check into the missing units. Have a great day and stop in again soon. G
I’ve seen so much of your blog over this months but i never said Thank You! you’ve been quite an inspiration for me.
You are welcome, stop in again soon.. Cheers G
Hi Graham,
Just found your recipe & website by Googling to find an easy recipe for orange marmalade. I just got a shipment of beautiful oranges from my sister-in-law in Florida, and can’t wait to give it a try. For the water measurement, you say “21 water approx.” Do you mean 21 cups? is that the amount you’re estimating it will take to just cover the peals & pulp in the pot? Thanks! Judi
Hi Judi, that is 2 liters. You want it to just cover the peels and pulp. If you cut it very thick (more than 3 or 4 mm then use a little less water) I cut mne 2 to 3 mm thick and it works beautifully. Enjoy it G
Hi Graham. What did I do wrong? I halved your recipe using 5 oranges & 1 lemon as I do not have a big enough pot to make the full recipe. My marmalade come out way too runny. I tested the mixture in the fridge after boiling for 10 minutes and then had to boil for another 15 – 20 minutes. Even then marmalade is not particularly jammy. From a volume point of view (considering the pulp, cooking liquid – amount used just to cover the skins – and the previously squeezed juice which amounted to 2 and a bit cups,600ml) I had to use 2 kgs of sugar in volume to match the volume of pulp/liquid. This made about 12 bottles of “Lorna’s Orange Drizzle”. What should I do differently next time? I think that there was too much liquid. The orange skins float so it is difficult to measure an amount of water to “just cover them” in the pot.
Hi Lorna, It sounds like you had some very juicy fruit there and therefore would need more time to reduce. The more you boil the thicker the jammy part will be. I refer mine a little runnier than most commercial products but you can control it with the fridge tests to get it to your liking. If your skins had a lot of pith(white inside the round), look for fruit with a thin layer. You could take one or two of your finished jars and reboil them for a while and see how it works out. G
Thanks Graham. Actually I did that last night – I reboiled a couple of the jars of the jam and have achieved an excellent “marmalady” consistency. I agree on a slightly more runny consistency being nice.
Fantastic, have a lekker Christmas G
Hi Graham,,,Thanks for the great recipes.Sorry for being a bit stupid but do you dicard the pulp and just use the skins?
Regards
Hi Terry, as they come out of the pot you slice them, there will still be pulp attached to the skins, slice and use as they are. Lekker weekend G
Thank you I missunderstood the “remove the skins” bit in the recipes
Hi G
Can I use only lemons in the marmelade recipe
Hi Cyril, you could use lemons only but I like mine sweet. I would suggest you use a combination of oranges and limes or oranges and lemons. But it’s up to you. Make a batch and then adjust it to your liking. Cheers G
Sorry to hassle G but how far in advance can I make the marmalade for Xmas? Should I start mid-November
Hi barbs, It keeps very well and does not need to stand so whenever you have the time you can go for it. Cheers G
Thanks again for your fantastic recipes! Can we please ham some traditional Christmas recipes e.g. mince pies, shortbread etc…
Hi there Pat, I started this site shortly before Christmas last year, so here are a few
Christmas fruit cake
http://cookbook.co.za/baking/cakes/christmas-fruit-cake/
Roast Turkey
http://cookbook.co.za/featured-recipe/christmas-turkey/
Glazed gammon
http://cookbook.co.za/meat-recipes/pork-recipes/christmas-gammon/
Shortbread
http://cookbook.co.za/baking/scottish-shortbread/
Have fun
G
Hi there G …. How much sugar?
Hi Barbara, same volume as the oranges, thats the great thing about this recipe, equal volumes. Been a while… was beginning to worry about you. G
Yeah it has been a while and I have missed coming on to the site to check out the new recipes(had withdrawal symptoms lol). Sneezed put my back out(actually slipped a disc),did a 5km walk and could not get out of the car. Who says women can’t multi-task? Enjoyed reading “Act like a lady and think like a man “whilst on my back thanks for the recommendation.
This recipe sounds great going to make it over the weekend and the potato and chicken cakes tonight.
Oi, never heard of that before, must have been one helluva sneeze. Getting beach body ready are we.. a walk a few heathly yet delicious meals and home made gifts for Xmas. Go Barbs, great to have you back and in action. Cheers for now G