Orange Marmalade

Preparation info

  • Difficulty


  • Makes about

    6 cups

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Try to get seedless oranges to save you the step of removing the pips. Use unsprayed oranges and scrub the skins well beforehand.


  • 2 kg (4 lb 8 oz) oranges
  • 1 lemon
  • 1.2 kg (2 lb 10 oz) sugar
  • 3 tablespoons cognac


Prick the oranges all over with a toothpick, put in a large pot and cover with warm water. Cut the rind off the lemon in thin strips and add to the oranges, along with the juice of the lemon. Leave for 12 hours.

Drain the oranges and cut away their top hats. Cut them into thin slices, then cut those into quarters. Put in a large heavy-based pot, add the sugar and leave to macerate, covered, for 12 hours. Now, put the pot over a low flame and bring to the boil. Simmer, uncovered, for 1½ hours, then add 750 ml (26 fl oz/3 cups) of hot water. Simmer for another 1½ hours, adding another 750 ml or so of hot water during this time as the marmalade reduces. The peel should be translucent and tender, and there should be a nice amount of thickened liquid.

To test when it is ready, drop a teaspoonful onto a small saucer and tilt. It should not slip down easily, but slide with a little resistance. Add the cognac and simmer for a few minutes more before removing from the heat. Distribute among warm sterilised jars, seal with the lids and turn upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.