Orange Marmalade


  • 4 medium Florida oranges
  • 1 medium lemon
  • 375 ml water
  • 1/8 teaspoon baking soda
  • 1 kg sugar
  • 1/2 (~180 ml) package liquid fruit pectin, about 1 foil pouch (look for pectin in the canning supplies area of the supermarket)
  • 5 to 6 250 ml glass canning jars


Orange Marmalade

Meanwhile, section the peeled oranges and lemon over a bowl to catch the juice (discard seeds).Add fruit sections and reserved juice to saucepan; return to boil.Reduce heat; cover and simmer for 10 minutes or until thick. In an 8- to 10-litre Dutch oven, combine 750 ml of the fruit mixture plus sugar.Bring to a full rolling boil.Quickly stir in pectin; return to boiling; cook and stir, uncovered, for 1 minute.Remove from heat; skim off foam.Immediately ladle mixture evenly into hot, sterilised 250-ml jars, leaving a 1/2-centimetre head-space.Adjust lids.Process in a boiling water canner for 15 minutes.Remove and let cool overnight.(Marmalade may take up to 2 weeks to set.)

Using a paring knife, score the peels of the oranges and lemon into 4 sections lengthwise.Remove the peels; scrape off the white pith.Cut peels into very thin strips.In a saucepan, combine peels, water and baking soda; bring to boil.Reduce heat; cover and simmer for 20 minutes.Do not drain.