This recipe came about mainly because I needed some marmalade for a flapjack recipe and I didn’t want to use the shop bought jars that traditionally use a lot of refined sugar to sweeten up the oranges. And OK yes it is a bit of a faff boiling up oranges, blending and then stewing for a couple of hours, but trust me it’s worth it.
My marmalade only uses 2 ingredients, so you know exactly what you’re getting. It’s zesty, it’s fresh and it can be used on so many different things – in flapjacks (obvs.), on top of porridge, yogurt, granola, or of course you could go all Paddington Bear and make up a batch of scrummy marmalade sandwiches.
What’s In It?
- 5 Seville Oranges
- 4 tbsp Honey
How Do I Make It?
Boil the oranges in a large pan of water for about 10 minutes. Make sure you move the oranges around every now and again, as they float and you want to make sure the top of them softens as well.
After 10 minutes, drain the oranges and allow too cool.
Once the oranges have cooled enough for you to be able to hold them, cut into quarters and peel away the skin and any white pith. It should come away really easily and my top tip is to do this over a bowl as it gets quite juicy! Make sure you keep the skins as you’ll need them later.
Blend the flesh of the orange until you have a thick orange juice, and remove any stringy parts.
Chop up the skin of one of the oranges into small pieces – this will go into the marmalade, however if you prefer your marmalade smooth then you can leave them out – and stir into the blended orange.
Pour this mixture into a saucepan and add the honey. I used Orange Blossom honey to really intensify the orange flavour, but you can of course use any honey you like.
Bring to the boil and then simmer on a low heat for approximately 2 hours, or until the mixture has thickened and become jam like in consistency. Remember to stir every now and again as it can burn very easily if it sticks to the bottom of the pan.
Allow to cool and then pour into a sterilised kilner jar. The marmalade should last for about a week to ten days if you store it in the fridge, although it is so delicious I think you’ll struggle to keep it in there for that long!
Top Tip – Chop the remaining skins into slices then pop in the freezer. They make the perfect cooling slices for your summer drinks!
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