Orange marmalade

Orange marmalade

By
From
Modern Italian Food
Makes
1 litre
Photographer
Earl Carter

Ingredients

Quantity Ingredient
500g oranges
1.5 litres water
1 lemon, juiced
850g white sugar

Method

  1. Wash the oranges to remove any dirt. Cut in half and juice. Reserve the juice. Thinly slice the orange peel, keeping the pith intact. Drop the orange peel into the water, cover and leave to stand overnight.
  2. The next day tip the water and orange peel into a heavy-based, non-reactive shallow pan and bring to the boil. Simmer until the peel is very soft.
  3. Add the lemon juice and the reserved orange juice. Return to the boil and simmer for 10 minutes. Add the sugar and stir until completely dissolved.
  4. Boil rapidly for about 5 minutes; the marmalade will start to froth up when approaching the setting point.
  5. To test, chill a saucer in the freezer. When cold, place a teaspoon of marmalade onto the saucer and return to the freezer for a moment. The marmalade is ready when it wrinkles as you push your finger through it. Pour into hot sterilised jars and seal. The marmalade will keep in a cool dark place for up to a year.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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