Cooking-ez.com

1,008 easy and fully explained recipes, with 12,258 photos and 79 videos

Quick orange marmalade


Quick orange marmalade
Just oranges (organic) and sugar in this simplified marmalade recipe.
82,4144.3/5 for 36 ratings
Grade this recipe:

Last modified on: February 26th 2014

For 2 kg, you will need:

Change for:

How long does it take?

Fulfillment
PreparationCookingStart to finish
31 min.40 min.1 hour 11 min.
Preservation:
Several months
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 3 min.
Quick orange marmalade : Photo of step #1
Wash 1 kg caster sugar. I've chosen to add a couple of lemons for a more tangy flavour, but this is not essential.

Buy organic fruit if possible, as you will be using the peel.

Stage 2 - 10 min.
Quick orange marmalade : Photo of step #2
Plunge the fruit into boiling water for 10 minutes to blanch.

Stage 3 - 3 min.
Quick orange marmalade : Photo of step #3
Trim the top and bottom off each orange and discard.

Stage 4 - 10 min.
Quick orange marmalade : Photo of step #4
Slice, using a mandolin if you have one, as this makes the job a lot easier.

Stage 5 - 10 min.
Quick orange marmalade : Photo of step #5
Then chop the slices into small pieces.

Stage 6 - 15 min.
Quick orange marmalade : Photo of step #6
In a large pan, heat 1 kg caster sugar and 500 ml water to 230°F (110°C), using a

thermometer to check the temperature.

Stage 7 - 15 min.
Quick orange marmalade : Photo of step #7
Add the fruit to the sugar syrup and mix well.

Let the temperature come back up to 221°F (105°C).

Stage 8
Quick orange marmalade : Photo of step #8
Your marmalade is ready.

Stage 9 - 5 min.
Quick orange marmalade : Photo of step #9
Fill the jars and immediately turn them upside down. This will push the air trapped in the jars up through the hot marmalade and sterilize it.

Then stand the jars right way up.

Remarks

For jam or marmalade, it is better to work to temperatures rather than cooking time, which can vary a lot, depending on the ripeness of your fruit.

If the texture isn't right (too runny), you can add 2 g of agar-agar for each 1 kg of oranges.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Panettone, Apple Pie, Sweetcrust pastry (pâte sablée), Plain cake, French Family Cake, ... All
OrangeOrange: You can check-out other recipes which use it, like for example: Mulled wine Belle-Plagne style, Quince paste, Little caramelized peach tarts, Hazelnut and orange cake, Nonettes, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Minestrone, Du Barry soup, Aperitif rolls, Fillet of beef in a rosemary crust, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 4 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page