Looking for a simple yet wonderful homemade Orange Marmalade Recipe? You’ve found it!
Orange Marmalade: my Melbourne memories
Every time I enjoy some chunky Orange Marmalade, I think of Melbourne.
I wasn’t really a fan of marmalade until I tried homemade-style marmalade at a bakery in Melbourne about 15 or so years ago.
Before the kids came along, my husband and I loved to visit Melbourne for the weekend. Who doesn’t love Melbourne, with its laneways, brilliant coffee, eclectic shopping options and overall vibe.
And the food!
Here’s a much younger me soaking up the fabulous city of Melbourne.
And every time I enjoy this chunky Orange Marmalade on a hot croissant (because that’s just one of the best ways to enjoy it!) I think of Melbourne, and all the wonderful times I’ve had in Victoria’s capital city.
Making Orange Marmalade
I’ve attempted to make this recipe as easy as possible by:
- suggesting the dishwasher sterilisation of jars (if you have one, of course)
- using jam-setting sugar
- cutting the oranges into quarters, removing any seeds or pith, and then simply slicing finely (which also guarantees a wonderfully chunky marmalade).
The trickiest part is knowing when the marmalade reaches setting point. It should be around the 20 minute mark after you add the sugar. The best way of getting to know is by observing the consistency of the mixture carefully. You’ll see it changes from watery to a more glossy, thick consistency.
If you take the marmalade off the heat too early and it doesn’t set, remember that you can simply put it back in the saucepan and cook a little longer.
Storing your marmalade
Your marmalade should last a few months in the pantry until opened, or even longer if stored in the fridge.
- 500 grams thinly sliced orange
- 1 teaspoon vanilla bean paste or extract
- 2 1/2 cups jam setting sugar
- 2 cups water
- Sterilise two medium jars (you can use the dishwasher and then allow to air dry if it's still a little wet.)
- Chop oranges into quarters and remove any seeds or excess pith. Thinly slice the quarters until you have 500 grams and then place into a saucepan.
- Add vanilla and water.
- Bring to the boil. Simmer for 10 minutes, stirring every now and then.
- Take off heat, add sugar and stir before returning to heat.
- Bring to the boil again and then adjust so the mixture is simmering at a medium pace, not furiously and not gently.
- Allow to simmer for about 20 minutes, stirring occasionally. You'll know the jam is ready when it loses its watery appearance and starts to look shiny and "grab" the bottom of the saucepan a little as you stir.
- Pour into the jars and seal with a lid.
- Store marmalade in fridge.