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Sweets

Orange and Lemon Marmalade

4.6

Preparation

15 mins

Bake

40 mins

Difficulty

Easy

Servings

3 medium jars

This homemade orange and lemon marmalade is bright, zesty, and bursting with citrus flavour. A great balance of sweet and tangy, making it a delicious spread for toast, scones, or even as a glaze. A classic pantry staple that's easier to make than you think! A great use of winter citrus fruit! This recipe is courtesy of Alice, Chelsea New Zealand's Hottest Home Baker winner.

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Ingredients
Method

Ingredients

1.4kg citrus fruit (i.e. 4 large oranges and 2 large lemons)
1kg Chelsea Jam Setting Sugar, approximately

Chelsea Products in Recipe

Jam Setting Sugar

Make jam in minutes!...

details

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Reviews

24

What did you think of this recipe?

Deb Griffin

Made a batch of marmalade today and it turned out so well. No concern about whether it had set - it’s one of the more thick marmalades I’ve come across. Delicious!

Lynnedavidson@xtra.co.nz

Have made this before. Delicious and keeps well!

Joyce Edward's 175.jackson rd Rd6 hamurana rotorua

Craig

Great recipe. Followed the instructions and a great result. Very tasty.

Joe Hemopo

Must try.

Alison

Great simple recipe

Joan

I halved recipe and used mandarins and little bit of lemon.

Julie Candy

Excellent marmalade beaut colour and flavour

Sarah

Found this am excellent recipe.. I made the zest a bit chunkier for a more interesting texture.. With the jam super it set with no problem at all. Made the smaller amount first to. test it out

Jane Campbell7821025

I love this marmalade and use 3 oranges and 3 lemons

Method

Remove zest from oranges and lemons and slice finely. If you prefer a less chunky rind in your marmalade, you can zest the fruit with a microplane grater instead.

Remove white pith from the fruit and discard. Chop orange and lemon flesh coarsely.

Place orange and lemon zest and flesh in a large heavy-based saucepan and just barely cover with cold water. Bring to a boil and simmer for half an hour, or until zest is soft and mixture is fairly thick.

Leave fruit to cool slightly then measure out in cupfuls. Place an equal amount of fruit and Chelsea Jam Setting Sugar (i.e. 4 cups of fruit and 4 cups of sugar) back into the saucepan. Stir over medium heat for a couple of minutes or until sugar dissolves.

Increase heat and bring to a full boil (a boil that cannot be stirred down). Boil rapidly for 4 minutes (removing any foam with a spoon).

Test a small amount of marmalade on a cold saucer (the surface should wrinkle when a spoon is pushed through it). If the surface doesn't wrinkle, return to the boil for 1-2 minute intervals and test again.

Ladle hot marmalade into warm sterilised jars and seal with a lid.

Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes approximately 3 x 350ml jars.