This deliciously tangy, Simple Shredless Orange Marmalade is easy to make and doesn’t require any specialist instruments.
It might be made all yr spherical with uncommon oranges and a lemon. You presumably may even depart the shreds in for individuals who need!
Within the occasion you beloved Robertson’s Golden Shredless Marmalade as a child or nonetheless adore it now, then that’s the correct shield in your breakfast desk!
Background
I like recipes to be simple and easy and had subsequently on no account acquired spherical to creating marmalade once more in 2014 after I developed this recipe.
I’d had this preconceived notion that you just wished a muslin bag and Seville oranges on the very least.
So, after a Twitter chat with Sarah Churchill over at The Artisan Kitchen, I discovered that you’d be capable to make marmalade out of surprising oranges and by no means merely Sevilles!
Within the occasion you’ve on no account made marmalade sooner than then I consider Simple Shredless Orange Marmalade is the right recipe to start.
This marmalade can’t really go incorrect on account of even when your orange and lemon rinds haven’t pretty softened ample (gone utterly pulpy) it doesn’t matter as you’re not consuming them nevertheless discarding.
Likelihood is you may be shocked by the amount of sugar in marmalade as a result of it’s double the number of grams of fruit! Don’t be alarmed, this so much sugar is common for marmalade which is totally totally different from jam which steadily has a 1:1 ratio of fruit to sugar.
My family loves my Simple Shredless Orange Marmalade which is every sharp and tangy so I’m constructive you’ll adore it too!
Are you able to allow the orange and lemon peel in?
Certain, you might depart the sliced lemon and orange peel inside the marmalade if that’s your need and make a fundamental Orange Marmalade. You possibly can moreover make a mixture of shredless and with shreds marmalade.
What types of oranges are you able to make the most of to make Orange Marmalade?
It’s best to use any oranges, I used Jaffa oranges nevertheless it is advisable to use Seville oranges (usually accessible in January) and even blood oranges.
Merely assure that your oranges are modern and flavourful for the best-tasting marmalade.
Components
Oranges – unwaxed preferable and as modern as doable.
Lemon – offers tang. As soon as extra, unwaxed is preferable.
Granulated sugar – no need for jam sugar as a great deal of pectin inside the orange and lemon rinds.
How one could make Shredless Orange Marmalade (transient summary)
How prolonged will Shredless Marmalade maintain?
This orange marmalade is shelf-stable and is best eaten inside 12 months.
It will, nonetheless, maintain for years if saved in a cool, dry, darkish place.
As quickly as opened, retailer it inside the fridge, the place it might maintain for various months.
Serving Suggestions for Shredless Orange Marmalade
This child-friendly marmalade may be utilized in so many additional strategies due to being shredless.
For additional breakfast shield ideas strive the following:
Depart a comment and rating below everytime you’ve made this recipe; I actually like getting your recommendations! You can also share your images by tagging @FabFood4All over on Instagram.
Pin Simple Shredless Orange Marmalade for later!
NB: Recipe initially printed 13/03/2022 and updated 22/9/2023
Simple Shredless Orange Marmalade (or with shreds)
A delightfully sharp and tangy, simple shredless (or with shreds) orange marmalade that will attraction to youthful and former alike.
Components
- 670 grams oranges I used Jaffa
- 1 lemon weighing about 125 grams
- 1.59 kilograms granulated sugar might be warmed in oven to rush dissolving
- 1.15 litres water
Instructions
Sooner than you start, place 2 saucers inside the freezer and sterilise jars (see notes).
Wash the oranges and lemon to get rid of the wax coating (if not using unwaxed fruit). I benefit from a dab of washing up liquid and rub all through each fruit, rinse with boiling water after which rub with a scouring sponge until clear, then give a final rinse.
Pierce a niche in the long term of the oranges and lemon (I used a giant metal skewer).
Place the fruit and water in as small a pan as they’re going to match (the water won’t cowl the fruit completely) and cover with a lid.
Convey to the boil after which boil gently until easy (about 1 ¾ hrs) and examine with a skewer. Do not elevate the lid at any degree sooner than the tip.
When the fruit is unquestionably pierced with a skewer take away from pan with a slotted spoon. Reduce fruit it into quarters, take away pips and slice thinly.
Change the current liquid to a giant preserving pan and add the reduce up pulp.
Place a few saucers inside the freezer to examine for set.
Convey the liquid and pulp to the boil, then flip down heat to low and add the sugar. Stir with a wooden spoon until sugar dissolved (until no crunching sounds might be heard).
Flip heat as a lot as extreme to ship mixture to a rolling boil (see {photograph} in publish above) and time for 13 minutes (or reaches 105°C on a digital thermometer), nonetheless stirring. You presumably can inform when jam is nearing readiness as a drop of marmalade will cling to wooden spoon as you pour it off.
Check out a few drops on a chilled saucer and put inside the fridge for 30 seconds. If it varieties a gel like crinkle when pushed it is ready. In another case carry on boiling for 2 minutes intervals and re-testing (mine took quarter-hour).
Strain the marmalade through a giant metal sieve positioned over a transparent bowl, squeezing the rinds with the once more of a spoon. Or skip this step for marmalade with shreds.
Push any scum to the facet of the pan and take away with a metal spoon.
Use a ladle and jam funnel (in case you’ve one) to fill the current sterilised jars and screw on lids immediately.
Makes at merely over 3 x 280 ml (9 oz) jars.
Notes
Sooner than you start: Sterilise 4 x 280 ml (9 oz) jars and lids by washing completely in scorching soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 minutes and maintain the jars there until in a position to pot up. Place lids in a bowl and pour over boiling water, use tongs to boost out and drain on a transparent tea towel or draining rack.