Sweet Orange Marmalade

October 16, 2014 10:54 pm

This lovely recipe is from our cookbook, A Good Harvest. It’s on page 89 and is from Beverley M Blackwell of Awana Branch. You can order your copy from our shop!



3 large navel oranges

3 large cups of water to each orange




Cut up oranges finely. Place in a preserving pan with water. Boil for 1 hour or until skin breaks easily. Remove from heat and measure pulp.

To each cup of pulp, add 1 cup of sugar. Return to heat and boil rapidly until cooked. Makes 3-3.5kg of jam.

Mandarins may be used instead of oranges, using 1 cup of water to each mandarin. Peel fruit and shred peel finely. Scrape wooly fibre off pulp, cut and add to peel and water. Add sugar when ready and cook exactly as orange.

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