Home-made orange marmalade — recipe with untreated Valencia oranges
Orange marmalade has a problem: the supermarket version tastes of sugar with colouring. The home-made version with real oranges tastes the way it always should.
The difference is the fruit. For marmalade you need the peel — and that only makes sense if the orange carries no wax or fungicides. Ours have no post-harvest treatment. What your hand peels goes straight into the pot.
Ingredients
— 1 kg Valencia oranges (no post-harvest treatment)
— 500 g sugar
— Juice of 1 lemon
— 500 ml water
Method
1. Wash the oranges and quarter them. Remove seeds. Cut flesh and peel into small pieces.
2. Place in a pot with water. Leave for at least 12 hours (or overnight). This softens the peel and releases natural pectin.
3. Next day, bring to a boil. Cook at medium-low heat for 45-60 minutes.
4. Add sugar and lemon juice. Cook another 20-30 minutes until thickened. Test: drop a spot onto a cold plate. If it does not spread, it is ready.
5. Pour into sterilised jars. Seal and turn upside down to create vacuum.
Frequently asked questions
Why untreated oranges?
Because marmalade uses the peel. Waxes and fungicides would end up in the jar. With oranges that have no post-harvest treatment, the peel cooks without concern.
How long does home-made marmalade keep?
In sterilised, sealed jars, 6-12 months unopened. Once opened, 2-3 weeks in the fridge.
