Shortcut Orange Marmalade

This tangy and bittersweet orange marmalade is surprisingly hands-off and quick to make for busy cooks. Perfect for spreading on freshly baked buttered sourdough!

Course Condiments

Cuisine American

Keyword Condiment

Prep Time 10

Cook Time 45

Total Time 55

Servings x 250ml Jars

Calories 54kcal

Author Kate Freebairn

Equipment

Heavy Based Saucepan
Storage Jars (I've used 4 x 250ml jars)

Ingredients

1 kg Oranges (I used 4 navel oranges)
2 Lemons (zest and juice, medium lemons)
400 g Granulated Sugar
400 g Brown Sugar
100 ml Water

Instructions

Put a small plate in the freezer if you’d like to do the plate test at the end to see if the marmalade is set.
Scrub and trim the ends off the oranges and cut them into rough chunks, discarding any seeds. Put the orange chunks into a food processor and pulse until the orange has become a thick chunky puree but there are still bits of rind.
Wash, zest and juice the lemons.
Add the chopped oranges, lemon zest, lemon juice, granulated sugar, brown sugar, and water to a heavy-based saucepan. Stir well to combine.
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally so the sugar dissolves.
Reduce the heat to a steady simmer and cook for about 40 minutes, stirring occasionally, until the orange peel pieces are very soft. Test one. It should be easy to bite through.
While the marmalade simmers, carefully pour boiling water into your jars. Let them sit for a few minutes, then empty and set aside.
Increase the heat and bring the marmalade to a more vigorous boil. Cook until thick and jelly-like. If using a thermometer, the setting point is 219°F / 104°C. For the plate test: Spoon a little marmalade onto the chilled plate, return it to the freezer for 1 minute, then push it with your finger. If it wrinkles, it’s ready. If not, boil for a few more minutes and test again.
When the marmalade reaches your desired consistency, carefully ladle it into the warm jars using a funnel. Leave about 1 cm of headroom at the top. Place the lids on tightly. Let the jars cool on the counter, then transfer them to the refrigerator.

Notes

I use the pulse function on my food processor so the oranges don’t get completely pureed. I love the taste of little bits of orange rind in my marmalade!
Make sure you use a large enough pot so that when the marmalade bubbles up at the end, it stays in the pot.
If you want to, you can skim the foam off during cooking for a clearer marmalade as the foam can trap air and make it look dull. But it’s not dangerous if left, especially since we’re not canning this jam for long-term storage.

Nutrition