Ingredients
Scale
- 4 large ripe oranges
- 1 lemon
- 1.5 kg (3.3 lbs) sugar
- 2 liters (8 cups) water
- 1 teaspoon butter (optional, for smoother texture)
- 1/4 teaspoon salt (optional, enhances flavor)
Instructions
- Prepare the fruit: Wash the oranges and lemon thoroughly. Cut the oranges in half, then slice them into thin strips, removing any seeds as you go. You can adjust the thickness of the slices based on your preference for chunkier or smoother marmalade.
- Cook the fruit: In a large pot, combine the sliced oranges, lemon juice, and zest. Add 2 liters (8 cups) of water and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 1 hour, stirring occasionally, until the fruit softens and breaks down.
- Add sugar: After the fruit has softened, add the sugar and salt (if using) to the pot. Stir well to dissolve the sugar. Return the pot to a boil, and continue cooking for 30-40 minutes, stirring occasionally to avoid burning. Check the consistency by dropping a spoonful onto a chilled plate—if it wrinkles when you run your finger through it, it’s ready.
- Optional butter: To achieve a smoother texture, add 1 teaspoon of butter towards the end of the cooking process. Stir to incorporate and reduce any foam that forms.
- Jar the marmalade: Once the marmalade has reached your desired consistency, remove the pot from the heat. Allow it to cool for a few minutes before carefully pouring it into sterilized jars. Seal the jars tightly and let them cool completely before storing.