{has_more=false, offset=4, total=4, results=[{comment_text=Great,easy recipe. Just making second batch. I used oranges,tangents and lemons., approved=true, user_name=Carol.S, hs_createdate=1753847083207, rating_new__1_5_=5, id=112893848014}, {comment_text=This was so good I’ve made it for second time and substitute limes- delicious, tangy and so simple!, approved=true, user_name=Liz R, hs_createdate=1748646998858, rating_new__1_5_=5, id=28879262587}, {comment_text=Really easy and successful recipe- tangy and delicious! Thank you, approved=true, user_name=Liz R, hs_createdate=1748569856421, rating_new__1_5_=5, id=28732217516}, {comment_text=Excellent recipe. I swapped out the Naval oranges for Tangelos. It made a lovely, tangy but not sour marmalade.Thank you !, approved=true, user_name=Frances H, hs_createdate=1730175568153, rating_new__1_5_=5, id=19044677769}]}
Reviews
4
What did you think of this recipe?
Carol.S
Great,easy recipe. Just making second batch. I used oranges,tangents and lemons.
5
Liz R
This was so good I’ve made it for second time and substitute limes- delicious, tangy and so simple!
5
Liz R
Really easy and successful recipe- tangy and delicious! Thank you
5
Frances H
Excellent recipe. I swapped out the Naval oranges for Tangelos. It made a lovely, tangy but not sour marmalade.Thank you !
5
Method
Wash and scrub oranges and lemon. Cut in half lengthwise then thinly slice. Place orange and lemon in a glass or ceramic bowl. Cover with 1 litre (4 cups) water. Cover bowl with plastic food wrap. Stand overnight.
Transfer orange mixture to a large heavy-based saucepan. Bring to the boil. Reduce heat to low; cover. Simmer for 1 hour or until zest is very soft. Add Chelsea White Sugar; cook and stir for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil.
Boil, uncovered, for 15 minutes or until marmalade gels when tested or reaches 105°C on a sugar thermometer. Stand for 5 minutes before pouring into hot sterilised jars; seal while hot.