Dundee Orange Marmalade
Brighten your mornings with the zesty sweetness of homemade Dundee Orange Marmalade! This traditional recipe combines the bold, tangy flavors of Seville oranges and a hint of lemon, creating a perfectly balanced preserve that’s bursting with aromatic citrus goodness. By using natural pectin from the fruit’s seeds and pith, you’ll achieve a gorgeous, glossy texture with minimal effort. The secret lies in simmering the finely sliced orange peel until tender, infusing the marmalade with vibrant flavor and a delightful chew. Perfectly spreadable and irresistibly rich, this marmalade is an ideal topping for toast, scones, or as a sweet glaze for baked goods. Impress family and friends with this easy-to-follow recipe for a preserve that keeps for up to a year—though it’s so delicious, it might not last that long!
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Ingredients
- 4 large Seville oranges
- 1 large Lemon
- 2 liters Water
- 1.8 kilograms Granulated sugar
Directions
Step 1
Wash the oranges and lemon thoroughly to remove any dirt or wax.
Step 2
Cut the oranges and lemon in half, then juice them into a large bowl. Reserve the juice and keep the seeds and pith.
Step 3
Scoop out the remaining pulp from the orange and lemon halves. Place the seeds and pulp into a muslin cloth or a small thin cloth bag, tying it securely.
Step 4
Slice the citrus peels into thin shreds, based on your preference for marmalade texture. Add the sliced peels, reserved juice, and water into a large, heavy-based pot.
Step 5
Submerge the muslin bag of seeds and pith into the pot, as it contains natural pectin to help set the marmalade. Secure it to the pot handle for easy removal later.
Step 6
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1.5 hours, stirring occasionally. This will soften the peel and extract flavor. The liquid should reduce by about half.
Step 7
Remove the muslin bag and press it with a spoon to extract as much liquid as possible back into the pot before discarding it.
Step 8
Add the granulated sugar to the pot. Stir over medium heat until the sugar has completely dissolved.
Step 9
Increase the heat and bring the mixture to a rolling boil. Boil for 15–20 minutes, stirring frequently, until the marmalade reaches a setting point (105°C or 221°F on a candy thermometer).
Step 10
Perform the wrinkle test: place a small spoonful of marmalade onto a cold plate, allow it to cool for a minute, then push it with your finger. If it wrinkles, it's ready. If not, boil for a few more minutes and test again.
Step 11
Once the marmalade is set, turn off the heat and let it rest for 5 minutes. Skim off any foam on the surface with a spoon for a clearer finish.
Step 12
Carefully pour the hot marmalade into clean, sterilized jars using a ladle and funnel, leaving about 1/4 inch of headspace. Seal the jars immediately with sterilized lids.
Step 13
Allow the marmalade to cool completely before storing. It can be kept in a cool, dry place for up to a year. Refrigerate after opening.
Nutrition Facts
| Serving size | (4698.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7237.4 |
| Total Fat 1.8g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 70.3mg | 0% |
| Total Carbohydrate 1898.8g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 1874.9g | |
| Protein 6.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 459.9mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 1424.6mg | 0% |
Source of Calories