This deliciously tangy, Simple Shredless Orange Marmalade is easy to make and doesn’t require specialist equipment.
It can be made all year round with ordinary oranges and a lemon. You can even leave the shreds in if you prefer!
If you loved Robertson’s Golden Shredless Marmalade as a child or still love it now, this is the perfect preserve for your breakfast table!
Background
I like recipes to be simple so I hadn’t tackled making marmalade until 2014 when I developed this recipe.
I’d had this preconceived notion that you needed a muslin bag and Seville oranges at the very least.
So, after a Twitter chat with Sarah Churchill over at The Artisan Kitchen, I discovered that you can make marmalade out of ordinary oranges and not just Sevilles!
If you’ve never made marmalade before then I think Simple Shredless Orange Marmalade is the perfect recipe to start.
This marmalade can’t go wrong because even if your orange and lemon rinds haven’t quite softened enough (gone totally pulpy) it doesn’t matter as you’re not eating them but discarding them.
You may be shocked by the amount of sugar in marmalade as it’s double the number of grams of fruit!
Don’t be alarmed! This much sugar is normal for marmalade which is different from jam which often has a 1:1 ratio of fruit to sugar.
My family loves my Simple Shredless Orange Marmalade which is both sharp and tangy so I’m sure you’ll love it too!
Can you leave the orange and lemon peel in?
Yes, you can leave the sliced lemon and orange peel in the marmalade if that’s your preference and make a classic Orange Marmalade. You could also make a mixture of shredless and with shreds marmalade.
What types of oranges can you use to make Orange Marmalade?
You can use any oranges, I used Jaffa oranges but you can use Seville oranges (usually available in January) or even blood oranges.
Make sure that your oranges are fresh and flavourful for the best-tasting marmalade.
Ingredients
- Oranges – unwaxed preferable and as fresh as possible.
- Lemon – adds tang. Again, unwaxed is preferable.
- Granulated sugar – no need for jam sugar as there’s plenty of pectin in the orange and lemon rinds/pith.
How to make Shredless Orange Marmalade (brief summary)
- Pierce a hole in the end of the oranges and lemon.
- Place them in a pan with water (don’t worry the fruit won’t be fully submerged) and boil for 1 ¾ hrs under a lid.
- Once fruit can easily be pierced with a skewer, cut into quarters, remove pips, and slice up.
- Add cooking water and fruit pulp to a pan and bring to a boil, then lower the heat and add sugar, stirring to dissolve.
- Once sugar is dissolved, bring the pan to a rolling boil and time for 13 minutes or until 105C is reached on a digital thermometer.
- Test a few drops on a chilled saucer to see if the setting point has been reached, the jam should slightly crinkle when pushed with a finger.
- If not boil for another 2 minutes at a time until set reached.
- Place a large sieve over a bowl and pour marmalade in to strain out the shreds (or skip this step to keep shreds).
- Push any scum to the side of the pan and remove it with a metal spoon.
- Pot up marmalade into hot jars and screw lids on immediately.
How long will Shredless Marmalade keep?
This orange marmalade is shelf-stable and is best eaten within 12 months.
It will, however, keep for years if stored in a cool, dry, dark place.
Once opened, store it in the fridge, where it will keep for several months.
Serving Suggestions for Shredless Orange Marmalade
This child-friendly marmalade can be used in many more ways due to being shredless.
- Use as a breakfast preserve spread on sourdough toast, croissants, crumpets, etc.
- Stir it into porridge or yogurt.
- Add to cakes and cookies such as my Chocolate Chip Marmalade Cakes.
- Use in desserts eg Marmalade Bread & Butter Pudding.
- Use as a glaze for joints such as Marmalade Glazed Gammon.
- Stir into gravy.
- Shake into a Marmalade Cocktail.
More Breakfast & Orange Preserves
For more breakfast preserves check out the following recipes:
- Pumpkin & Ginger Jam
- Peach & Apricot Jam
- Granny’s Quick Lemon Curd
- Granny’s Quick Blood Orange Curd
- Mirabelle Plum Jam
- Easy Kumquat Jam
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Pin Simple Shredless Orange Marmalade for later!
NB: Recipe originally published 13/03/2022 and updated 22/9/2023
Simple Shredless Orange Marmalade (or with shreds)
Equipment
- 1 Preserving pan or similar sized pan
- 1 Slotted spoon
- 1 long wooden spoon
- 1 Metal sieve
- 1 jam funnel
- 1 ladle
- 4 x 280 ml Jam jars and lids (or your choice of sizes)
Ingredients
- 670 grams oranges I used Jaffa
- 1 lemon weighing about 125 grams
- 1.59 kilograms granulated sugar can be warmed in oven to speed dissolving
- 1.15 litres water
Instructions
- Before you start, place 2 saucers in the freezer and sterilise jars (see notes).
- Wash the oranges and lemon to get rid of the wax coating (if not using unwaxed fruit). I use a dab of washing up liquid and rub all over each fruit, rinse with boiling water and then rub with a scouring sponge until clear, then give a final rinse.
- Pierce a hole in the end of the oranges and lemon (I used a large metal skewer).
- Place the fruit and water in as small a pan as they will fit (the water won't cover the fruit fully) and cover with a lid.
- Bring to the boil and then boil 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 with a skewer remove from pan with a slotted spoon. Cut fruit it into quarters, remove pips and slice 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, then turn down heat to low and add the sugar. Stir with a wooden spoon until sugar dissolved (until no crunching sounds can be heard).
- Turn heat up to high to bring mixture to a rolling boil (see photo in post above) and time for 13 minutes (or reaches 105°C on a digital thermometer), still stirring. You can tell when jam is nearing readiness as a drop of marmalade will cling to wooden spoon as you pour it off.
- Test a few drops on a chilled saucer and put in the fridge for 30 seconds. If it forms a gel like crinkle when pushed it is ready. Otherwise carry on boiling for 2 minutes intervals and re-testing (mine took 15 minutes).
- Strain the marmalade through a large metal sieve placed over a clean bowl, squeezing the rinds with the back of a spoon. Or skip this step for marmalade with shreds.
- Push any scum to the side of the pan and remove with a metal spoon.
- Use a ladle and jam funnel (if you have one) to fill the hot sterilised jars and screw on lids immediately.
- Makes at just over 3 x 280 ml (9 oz) jars.
Emmet O'Donoghue
Do the oranges and lemon have to be completely submerged in the first boiling. Mine are on the range now for the past 35 minutes and 1 orange and the lemon are half submerged but it’s a lovely rolling boil and I don’t want to disturb them. I notice that the last comment was in 2014 so I hope you are still around. First time making marmalade. Thanks for recipe whatever. Emmet
Camilla
Hi Emmet, I’m definitely still around as this post was updated in Sept 2023. I’ve looked back at my photos and the oranges and lemon were not fully submerged. I will add a line about this in the recipe to clear up any confusion so thank you for flagging up.
Emmet O'Donoghue
Hi Camilla I should of read the comments further as I noticed one on sept 23. Now mine are finished and jarred up. It didn’t reach 105c but it made it to 103c that was after 40 minutes so I decided to take it off the heat and sieve it. It filled 3 1/4 jars and I’m happy with that. I scraped a slice of bread along the bowl that had the filling in and it definitely tasted like shop bought so it should taste better than shop bought when set. I reread your notes and I thought I read that you have to leave in a dark and cool place to set for 48 hours, is that correct? So far so good Camilla and I look forward to a couple of slices of toast in 2 days. Thanks again for the recipe. Emmet
Camilla
Hi Emma, I can only think that you didn’t have the marmalade on the highest heat for a full rolling boil as it should only take 13 minutes, it should bubble right up to near the surface of the pan. I’m not sure that the marmalade will set if you only got it to 103C but if you did the chilled plate test and it formed a gel then it should work. I don’t recall mentioning 48 hours. It should be ready as soon as it’s cooled, I usually wait until the next day to check.
Emmet O'Donoghue
Hi Camilla your right it did set the 1/4 jar I put in the fridge. I’m amazed at how many jars you get out of 3 oranges and a lemon. I don’t have to worry about buying them for a few months. Your right I didn’t have the heat up high enough I just had a rolling boil, lesson learned. Definitely glad I found your recipe. Emmet
Camilla
Hi Emmet, glad it all worked out OK in the end. A rolling boil is a term referred to in all jam making and it’s where large bubbles form and splatter, they often reach up to the top of the pan. It sounds like you hade the marmalade on a simmer, ie small bubbles.
Annette
Hi Camilla, I’m looking for an easy recipe and yours looks fab 😉 two questions please: Could I chop up the fruit and simmer it, which would reduce the cooking time and ££ saved; and, could I strain it all the shreds and pulp after it’s boiled once, before adding the sugar rather than after the marmalade is made ? This would avoid a sticky sieve and also potentially losing some marmalade stuck to the shreds… what are your thoughts? Many thanks indeed!
Camilla
Hi Annette, sadly cutting up the fruit and boiling will not spread up the cooking time as the orange rinds take that long to cook either way (check other recipes). I’ve not tried your next suggestion either so can’t vouch for the effect it would have on flavour. The sticky sieve is really not an issue under a hot tap and the shreds when squeezed withe back of a spoon do give up their juicy Marmalade very well.
Helen
Hi! I love the consistency of this marmalade, but I find it way too sweet. When I reduce the sugar, it doesn’t set completely resulting in a runny marmalade. Can I add another lemon or how do I get a firmer consistency with less sugar?
Camilla
Hi Helen, I think the solution could be to add sugar free pectin as I couldn’t vouch for adding more lemon which may not work. You’d need to follow the package instructions as it’s not something I ever use. Also wondering if you boiled the marmalade until it passed the set test on a chilled plate? If you have a digital thermometer you’re aiming for a temperature of 105 – 105.5C before testing. Reducing the sugar would probably have increased the boiling time.
Lucy
Wow this a great recipe , looking so delicious . Thank you , nice video .
Camilla
Thank you so much Lucy, glad you like it:-)
Miriam Wardman
Super, lovely recipe! Easy to follow and works an absolute treat. I can add that it works with navel oranges, blood oranges and Jaffa oranges too. Thank you Camilla.
Camilla
Thank you so much Miriam and loving the sound of the blood oranges version:-)
Joan
Thank you so much for this recipe. It is the best shredless marmalade l have ever made. It was a straightforward easy recipe and the result was amazing – a perfect set and delicious taste. Thank you.
Camilla
Wow Joan, thank you so much, now I really want to go and make some 🙂
Margaret
Made your marmalade came out ok but think I used too much sugar,please explain is it1.Kilo plus 59 grams or 1Kilo and590 grams of sugar?? sorry maths is very bad. also the same with water !litre and 15ml or 1Litre and 150ml??
Camilla
Hi Margaret, no worries. 0.5L equals 500 ml. So 1.59 L equals 1,590 ml or 1 L and 590 ml. The water is 1 L and 150 ml. 1000 ml in a L.
Susie Portugal
In your reply to Margaret you confirm the amount of sugar to use is 1,590ml but your recipe states 1.590kg. There is a slight difference according to Google. I use about 1.35kgs as I prefer it less sweet. However I’ve made your recipe countless times and it’s absolutely delicious every time. I’ve made a couple of changes to your recipe, 1) I strain the fruit out of the liquid just prior to the setting point, that way I get a better yield. 2) I add a few tablespoons of whiskey just after I reach setting point, the flavour is wonderful and it still sets beautifully. Thanks so much for sharing.
Camilla
Thank you Susie, I think I got my ml and kg mixed up that day! Glad you like the recipe and have added your own twist to it:-)
Jh
Do you scoop the flesh out of the skin as there is no instructions to peel the fruit I presume you cook it while it only says slice it then the peel would go in
Camilla
Hi JH, you’ll see in the step by step photos that the skin is there and it’s not mentioned to remove it as it stays along with the flesh until it’s sieved at the end.
Sean Sinnott
Camilla
Tried today brilliant recipe and very tasty, well done Camilla and thank you!
Sean
Camilla
Awesome Sean, so glad you like it:-)
Sean Sinnott
Ok no problem Camilla, I’m going to give this a go as it’s the taste that counts anyway, thanks for the reply!
Camilla
Exactly, I don’t think you’ll have any complaints on that score:-)
Sean Sinnott
Hi Camilla
I’ll be a first timer and also live in Spain where shredless marmalade is hard to get but I prefer if possible more of a jelly like consistency, is this possible with this recipe? Thank you.
Camilla
Hi Sean, I wouldn’t know how to change the consistency and having had a look at many online marmalade recipes non of them looked like Golden Shred jelly type.
Claire
Rather than do the set test, is there a temperature that should be reached?
Camilla
Hi Claire, officially the setting temperature of marmalade/jam is 105C but the type of set you like is a personal thing so I would be inclined to test on a chilled saucer from 104C.
Maria
My first time making marmalade and this was so good, the recipe was easy to follow and hubby loved it. I even added some gin to the left over rind – yum! Many thanks for yet another fab recipe.
Camilla
So glad you like the recipe Maria, I must make some soon myself:-)
Rosemary Ogilvie
I like this recipe for simplicity. But I have to ask: you do realise Seville oranges are used for a reason? Unlike ordinary sweet oranges, Sevilles have a sour/bitter taste that gives the marmalade that special edge.
Camilla
Thank you Rosemary. If Sevilles were available all year I’m sure I’d have use them, so that’s why I asked a professional small scale marmalade manufacturer (Sarah or Artisan Kitchen) if one could use normal oranges and she said you could. I think it’s nice to be able to use a more common ingredient when the specialist one isn’t available and in turn share that knowledge. Nothing stopping people using Sevilles in this recipe, it is after all just a starting place and once it enters people’s homes it takes on new life. A mangled requote of Nigel Slater:-)
J brooks
Great find so simple and easy great instructions too fantastic thanks for sharing
Camilla
Thank you so much, so glad you like the recipe:-)
Jen
Yes I’m making another batch now but adding a little single malt as I’m making it for Christmas gifts when would you suggest I add it when I’m making jams I add it at the point I put it in the jars
Camilla
I’ve only used alcohol in my Rhubarb & Gin Jam where I added it from the start but you can also add alcohol at the end I’ve seen. I imagine it has more of a hit and more alcoholic if added at the end.
Kenny Corris
First time with Marmalade, but this recipe was easy to follow and tastes wonderful. Having just been given 20 kilos of freshly picked oranges and with lemons growing on the tree outside the house, all I had to buy was the sugar! Thank you.
Camilla
Excellent Kenny, so glad you liked the recipe and that you had success with your first marmalade:-)
Rita Nicoll
Thank you for your advice Camilla, I had done something wrong on hindsight I didn’t add a lemon and on doing g further research I realised the lemon juice is the setting agent, once I had rebooted with the juice of the lemon it has set. And it now have a happy husband thanks again.
Camilla
Aah, great, it’s not easy to trouble shoot on the other end of a computer:-) Glad you figured it out and saved your marmalade and your husband’s taste buds:-)
Rita Nicoll
I I made the marmalade and had to continue boiling for a further 3 minutes and it hasn’t set can you please tell me where I have gone wrong. Thank you my husband is so disappointed as we cannot buy shreddless marmalade here in Spain.
Camilla
Hi Rita, you just keep boiling and testing every 3 minutes, maybe less towards the end until your marmalade forms a crinkle, you don’t stop after 3 extra minutes. So you haven’t done anything wrong. If you’ve potted it up just pop it back in the pan and continue boiling and testing until it’s ready. Good luck!
Janet Matthews
wow What an awesome recipe, so easy you can’t go wrong .
Going to make more than one batch that’s for sure.
Thank you thank you .
Camilla
Yay, so glad you like the recipe, thank you for your feedback:-)
Jan King
Would this recipe convert easily to make a lemon and line shredless marmalade please.
Camilla
I can’t say for sure as I haven’t done that, but the only thing I could think that would be different is that oranges yield more juice than limes weight for weight.
Philippa
I have tried a number of shredless marmalade recipes and none have been very successful – until I found this one! I had to make it over 2 evenings as I have an Aga which tends to run out of enough steam if you use the hottest hob for long periods of time, so I did the 1.75 hours simmering one day and then the remaining 12-15 mins the next. Works really well and I’m very happy! I used slightly less sugar as we like it slightly less sweet and it was still fine and thickened really easily.
Camilla
So happy you like my recipe Philippa, thank you for leaving your feedback it means a lot:-)
Lorraine O'Flaherty
Oh gosh just made this…tastes divine (me tasting the dregs at the bottom of the pan) and not too sweet. I haven’t made marmalade before, think I was put off with the faff involved but this is a breeze. Thank you for this recipe. .
Camilla
Aaw, fabulous Lorraine, so happy you love the recipe:-)
Susan
Is there a conversion to American ounces and cups?
Camilla
Hi Susan, I’m afraid not as it just doesn’t work converting a weight to a volume. As you can see in the picture I have 3 whole oranges and a lemon, an orange is bigger than a cup and you need roughly twice the weight of the oranges in sugar – again volume doesn’t come into it. I would say buying a set of scales would be a very wise investment as jam making is a science so to get things right precise measurements are best to ensure success. I went out and bought a set of cups in case I ever need to follow a recipe that only has cups. In fact I used the 1/4 cup measure for water in a stir fry tonight:-)
Sarah
Hoping to attempt this recipe soon however I was wondering, how long does it keep once placed into the jars? I was hoping to make some as gifts so need it to keep long enough that I can make it in advance. Thanks 🙂
Camilla
Hi, this marmalade will keep in a cool dark place (I keep my preserves in a cupboard in my garage) for at least a year but preserves can in fact last for many years. Once opened they should be kept in the fridge and consumed within 2 – 3 months always using a clean spoon to serve.
Emma
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!!
Camilla
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.
Sue Wildey
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.
Camilla
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.
Sue Wildey
Hi Camilla, thanks for your reply. Once I get to setting point I boil the marmalade for a further 3 to 4 minutes then take the pan off the heat and strain the fruit, then I add whiskey to the jelly. My other half tastes it to check I’ve added enough. Last time I made your marmalade, I put the fruit in a large kiln jar, about two thirds full then topped it up with Aquadente (I live in Portugal and Aquadente is their Grappa). I left it 6 months and now I have delicious marmalade liqueur. I think you could use other alcohol such as vodka.
Camilla
Fabulous Sue, I bet that tastes amazing! Wishing you a very Happy Christmas:-)
Tina dermody
Worked very well thanks
Camilla
Excellent, glad it worked for you:-)
Ben
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.
Camilla
Hi Ben, I don’t see why not. The setting time might be quicker though so test ahead of time!
Amy Fidler
I prefer shredless Marmalade x
Amy Fidler
Love Marmalade,thanks for the easy recipe x
Camilla
Thanks Amy;-)
Andrew
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
Camilla
Hi Andrew, I imagine you could Google this as I’m not familiar with US measurements?
Molly
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
Camilla
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.
Susan Hamilton
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
Camilla
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:-)
Nany
Hello, A tempting recipe and I was proceeding to make it … but I wondered !! isn’t the amount of sugar (1.5 kg) is too much for 670 gm oranges ??
Waiting for your reply to continue .
Camilla
Sorry to not have seen this earlier, yes that is the correct amount of sugar.
Paul Millward
Camilla, there is no mention of removing the peel before jarring. Does the peel have to be removed at all?
Camilla
Paul the peel is removed by sieving before putting in the jars but you could leave the peel in if you wished:-)
Pamela
I have been making marmalade with shred but find it to be too thick , whats the best way to have thin shreds ? I also love shredless so will try this one !
Camilla
Pamela this is thee only marmalade I have ever made but if you’re looking at those ones in the shops I think you’d need some kind of industrial machinery to get shreds that fine!
Camilla
Thank you, I need to make some more:-)
Marie
I love the sound of this recipe! I looked at a few and they sounded really complicated. I’ve just started making my own jam and really wanted to find a simple marmalade recipe to start with. Thank you so much! I will definitely be trying this soon
Camilla
Great Marie, I’ve just finished a jar from this batch so I can say it lasts well:-)
Jacqueline Roberts
You make it seem so easy, I hope so as I’m attempting this soon.
Camilla
I like to keep things simple:-) Let me know how you get on:-)
Lynn Fancy
DON’T have to use Sevilles???? Really? Oh goodness… I am so on this! Thank you!
Camilla
Pleasure;-)
Jane Davies
This looks lovely, I too have never made marmalade so will have to give this one a go x
Camilla
Enjoy:-)
Marsha Cooper
I’ve never made marmalade before and HATE the shreds in it! I’m currently living in Cyprus where Cypriot marmalade seems non existent, it’s criminal as I live next to a HUGE orange plantation! The ou draw back is I’ve no idea what oranges they are, they’re marked up as either ‘sweet for eating’ or for juicing, so I’m using one of each and doing half this recipe as an experiment! But DOH I don’t have any oranges! Instead I’ve added the juice from another orange!!!
Has anyone ever needed to use jam sugar with added pectin because they’ve not used the skin?
Camilla
I’m afraid you’ve lost me a little? I think either of those oranges would be fine because they must both taste good for either eating or juicing! I never use jam sugar as it gives such a firm set. In jams/marmalade I use either lemon juice or high pectin fruits such as apple to provide the set.
Carolyn Clapham
I finally got around to making this yesterday, and it is a great hit with my other half, who is the big marmalade eater in our house.
Admittedly, I did change it a little bit, because OH likes lots of shred in his marmalade. Not only did I use all the shred from the oranges in the recipe, but I’ve also been freezing the peel from large oranges that we have eaten recently, and I used that too.
Also, because I was using oranges that I had frozen a few months ago, I used two lemons instead of one (they say that frozen fruit has less pectin).
I did have a near disaster, due to stupidity: I used 1.5 pints of water instead of 1.5 litres. I didn’t think it looked a lot, but was convinced that I had measured out the right amount. Luckily, I decided to measure the liquid that was left in the pan after cooking the oranges, and at that moment the penny dropped. Adding extra water at that stage didn’t seem to do any harm, and we now have nearly seven jars of lovely marmalade lined up on the worktop.
What I don’t understand is why so many sources tell you that you can’t make marmalade from sweet oranges. If I hadn’t seen your recipe I would never have tried it 🙂
Camilla
Carolyn I’m so glad you had such great success and adapted it to suit you ingredients:-) I’ve done that too with ingredients and have had to quickly rectify a mistake at the last minute – phew! I was frustrated with the price of seville oranges when I was thinking about marmalade making so asked Sarah at Artisan Jams if one could make it with normal oranges – she replied yes so that’s how this recipe came about:-)
Amanda Beamish
This looks delicious. I’ve never made marmalade before so really interesting – thanks.
Anne Dalzell
I’ve made jams many times but never tried to make a marmalade. This one sounds divine
Camilla
Thanks Anne:-)
Paul Wilson
Excellent. I love marmalade on my toast.
William Gould
Sounds good and straightforward, but I like the shredded peel in mine!
Camilla
You could always leave it in then:-)
Geoff Clark
just what I need for a tasty breakfast
Carolyn Clapham
Doh – I’ve bought the oranges to do this, but have just realized I’ve no jars left after making two batches of courgette chutney! Guess I’ll have to freeze them until I have more jars 🙁
Camilla
I just use short glasses from my cupboard as I’m always running out of jars!
Heather Haigh
That looks like sunshine in a jar – and the jars are very pretty too!
jmsrowlands
This looks great I think i will have to get my wife to make this
bev
Looks tempting
Carolyn Clapham
I like the idea of this. Apart from being simple, I think that the Little People might like it because it’s shredless.
Camilla
Yes kids love shredless:-)
Ren Behan
Thank you for your lovely entry into Simple and in Season, round-up posted today x
Camilla
Thank you Ren:-)
Galina V
Looks gorgeously delicate & glorious, though I confess I prefer the shredded variety. I did a batch recently, and it’s almost all gone, as I have been giving away the jars to friends.
Camilla
I like the shred too but this recipe was for anyone who wants a fool proof recipe so it is shredless:-)
Maya Russell
I don’t mind the bits but wouldn’t mind it bitless either. This post has made me hungry and I’m going to make some toast and marmalade. Thank you, also, for the tip to sterilising jars.
Camilla
Glad to help:-)
Javelin Warrior
I’m with Ursula – I love marmalade, but not the bits. So I think I’d really enjoy this version. And I also like a loose consistency instead of a firm jelly – makes it so much easier to spread…
Camilla
Thanks Mark, yes I so don’t like a stiff jam or marmalade!
DANIELLE VEDMORE
Oooh very nice – I am not to keen on the bits either! You fancy sending me a jar??!! 😉 xoxo
Camilla
Well it’s so simple Danielle you’re just going to have to make some:-) I nearly called it Marmalade for Dummies but then thought that might sound a bit insulting LOL!
What Kate Baker
I think I’m sold! I always thought marmalade making involved a lot of fuss, faff and many a sticky saucepan!
Camilla
Great Kate, I love finding shortcuts but where the end result is still fab:-)
Ursula Hunt
Great to have a shredless recipe, I like marmalade but not the bits
Camilla
I did notice there wasn’t a recipe on Google for this so I’m glad to have filled a void;-)
Ellen H
Love the recipe now I’d like to try some
Camilla
Hope you do:-)