Orange Marmalade with Lavender

Preparation info

  • Difficulty


  • For approx.

    8 × 250 ml

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 1 kg (2 lb) oranges
  • 1 lemon
  • 2 litres (8 cups) water
  • 2 kg ( lb/9 cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
  • 2 tbsp dried lavender flowers


Peel oranges and lemons. Carefully cut in half and squeeze out the juice. Cut the peel in thin strips. Place the peel, juice and water in a heavy pot and bring to a boil. Allow to gently simmer for approx. 90 minutes (or longer). Stir in the sugar until dissolved. Add the lavender and allow the mixture to cook for approx. 10 minutes. Do the refrigerator test. Leave the marmalade to stand for 30 minutes and then pour into clean jars.