I like recipes to be simple and straight forward and had therefore never got round to making marmalade. I had this preconceived notion that you needed muslin and Sevilles at the very least. So after a little twitter chat with Sarah Churchill over at The Artisan Kitchen (who makes the most wonderful preserves) I found out that you can make marmalade out of ordinary oranges and not just Sevilles! So that was one hurdle down. Then after a bit of research in my books and on-line I found that you also don’t necessarily need muslin either (kicking myself now)!
I came across lots of complicated recipes for marmalade but if you’re like me and just want to make something really good without having to become a pseudo scientist (and preparing a day ahead) then this Simple Shredless Orange Marmalade recipe is for you. I actually think it can’t go wrong because even if your citrus skins haven’t quite softened enough (gone totally pulpy) it doesn’t matter as you’re not eating the skin but throwing it away. I have probably just horrified the marmalade makers of the world so if that’s you look away now. But if you’ve never made marmalade before then I think this is the perfect recipe to start with. Once you’ve mastered this you can always get all geeky and try some of the more taxing recipes out.
My whole family loved my Simple Shredless Orange Marmalade which is both sharp and tangy. Both my parents, (who get through copious amounts of marmalade from the local WI) loved it too I’m pleased to say! I made this marmalade fairly soft set and easy to spread as that’s how we all like it in our family and not stiff like a jelly. Having made copious amounts of jam it’s something I’ve learned to gauge at the boiling stage.
Oops, left out the picture with the sieve but you can imagine that one!
I do hope that if you’ve never made orange marmalade before that you will be inspired to make some with my simple and delicious recipe.
Simple Shredless Orange Marmalade
Ingredients
- 670 g Oranges I used Jaffa
- 1.59 kg Granulated sugar can be warmed in oven to speed dissolving
- 1.15 ltrs Water
- 1 Lemon
Instructions
- Wash the fruit in warm water to get rid of the mineral oil coating (I use soapy water with a scouring sponge but I’ve seen you can also use a little vinegar in the water). Then rinse.
- Pierce a hole in the end of the fruit (I used a large metal skewer).
- Place the fruit and water in as small a pan as they will fit and cover with a lid.
Bring to the boil and then simmer gently until soft (about 1 ¾ hrs) and test with a skewer. Do not lift the lid at any point before the end.
- When the fruit is easily pierced take out and place on a plate where you cut it into quarters, remove pips and slice fruit thinly.
- Transfer the hot liquid to a large preserving pan and add the cut up pulp.
- Place a few saucers in the freezer to test for set.
- Bring the liquid and pulp to the boil and then add the sugar, keeping the heat low until the sugar is dissolved (stirring with a wooden spoon).
- Once sugar is dissolved bring to the boil and boil hard for 12 minutes, still stirring.
- Test a few drops on a saucer and put in the fridge for 2 minutes, if it forms a gel like crinkle when pushed it is ready. Otherwise carry on boiling for 3 minutes intervals and re-testing (mine took 15 minutes).
- Remove any scum with a spoon.
- Leave to cool a little then strain the marmalade through a metal sieve in stages squeezing the contents of the sieve with the back of a spoon.
- Use a small ladle to fill hot sterilised jars and seal with lids or wax discs (allow to cool before topping with cellophane disc and rubber band).
- Makes enough for 3 small Kilner jars and 2 large jam jars with a little extra for sampling.
Recipe Notes
To sterilize the jars and lids run through a dishwasher and then warm in oven at 120°C for 20 mins and keep in oven to stay hot until needed.
As my Simple Shredless Orange Marmalade is made from scratch I’m entering it into Javelin Warrior’s Made with Love Mondays challenge. I’m also entering Victoria’s challenge Feel Good Food over at Kick at the Pantry Door where the theme is oranges. Finally I’m entering Ren Behan’s Simple and in Season as it is marmalade making season!
Why not pin my Simple Shredless Orange Marmalade for later?
I clearly did something very wrong!! After just 1 hour of boiling the fruit initially, all the water evaporated and the fruit burned. I removed the burnt parts, started with fresh boiling water and added the softened fruit/pulp (cut up as directed) with the sugar. I did the boil test at 12 and then 15 minutes, I felt like 2-3 mins more and I would have success (gel like on cold saucer), however it never made it to that point because the water evaported again and burned the fruit… I don’t know where I went wrong!!
Emma I’m so sorry this didn’t work out for you! After bringing to the boil I had said “and then gently boil” so you needed to turn the heat down. I have changed the wording to say “simmer” now. I know this recipe works as I have had many success stories left here.
Hi Camilla, I’ve made this marmalade at least half a dozen times, it always works out perfectly and I’ve never made marmalade before, thanks so much for a fabulous recipe. The last 3 batches I’ve made I’ve added about 3 to 4 tablespoons of whisky, which really enhanced the flavour. Have you any recipe ideas to use up the discarded peel as itvseems such a waste to throw it away. Thanks in advance.
Oh that’s wonderful, not I’m afraid I don’t but you could leave it in to ring the changes! Adding whiskey sounds like a great idea too – do you at towards the end or once you’ve reached setting point? I wonder if you could bake them on a very low long heat to dry out and then dip in chocolate, like candied orange peel, not something I’ve done but might be an avenue to look into.
Worked very well thanks
Excellent, glad it worked for you:-)
Could you substitute the oranges for limes in this recipe? I can’t seem to find a shredless lime marmelade recipe anywhere. Sounds like a great recipe and will be trying later today.
Hi Ben, I don’t see why not. The setting time might be quicker though so test ahead of time!
I prefer shredless Marmalade x
Love Marmalade,thanks for the easy recipe x
Thanks Amy;-)
Hi Camilla,
I would love to try you recipe, as I have failed with many other recipes and everything is disaster. Is it possible to give me the recipes in US measurements since I live in the United States. Thanks
Hi Andrew, I imagine you could Google this as I’m not familiar with US measurements?
Hey,
I made the marmalade last night and boiled it for, in the end, an hour as it wasn’t setting. Even having added extra lemon juice. Any thoughts why this batch hasn’t set?
What can I do to thicken it ? My friend says to use a product called ‘certo’
Thanks
Hi Molly, if you boiled it for 1 3/4 hrs or until the fruit was easily pierced with a skewer and had exactly the correct amounts of the other ingredients and followed the recipe to the letter then I can’t understand where this went wrong as it has never gone wrong for anyone before. When this has happened to me with jam I have just put it back in the pan and continued to boil but I can’t understand that there was enough water left in the pan to enable you to boil it for a further hour? Did you add more water than stated? If so then further boiling would be necessary to evaporate it away. I think my mum used to use Certo I don’t use it myself but I think it’s a gelling agent so could be a route to try.
Just made this marmalade. Excellent. Had two attempts before with other recipes and it ended up in the bin.
My husband loves marmalade and he Isis impressed with this marmalade.
So easy and so golden. Making another batch tomorrow.
Thanks
Susan Hamilton
Oh wonderful Susan, thank you so much for your lovely feedback, so glad you love the marmalade. I really wish I had time to make some more because as you say it is excellent:-)