easy marmalade

With only 15 minutes of hands-on time, this delicious, not-too-bitter, marmalade brings a little sunshine to the breakfast table!

Easy Blood Orange Marmalade

fruit (you'll need 6-10 blood oranges, depending on the size)

sugar

water

box powdered fruit pectin (I use SURE-JELL)

lemon juice

Wash clean glass jars (or plastic containers) and lids with hot water or run through the dishwasher. Dry thoroughly. (You'll end up with 5 cups of jam, so the number of jars you'll need will depend on what size they are.)

Wash the oranges well and dry with a clean cloth or paper towel.

Remove colored zest (just the colored part, not the white pith) from 6 of the oranges using a small zester (this one works so well). If you can’t get one of the small zesters, use a vegetable peeler to remove just the colored zest. Then cut the peel into thin slivers, or finely chop.

Trim off the top and bottom of each of the zested oranges. Then, cut off all of the remaining white pith. Cut each orange in half and remove the center white core. Coarsely chop the remaining fruit, reserving any juice and discarding any seeds.

Measure exactly 2⅓ cups of the fruit mixture into large bowl. If you dont have enough, zest and peel more oranges until you have exactly 2⅓ cups. Stir in sugar until well mixed (the mixture will be grainy at this point).

Microwave on high power for 3 minutes. Stir mixture well. If still grainy (which it probably will be) microwave for another 2 minutes. Stir well. Most of the sugar should be dissolved at this point. If not continue to stir then microwave for another minute or two.

(As an alternative to using the microwave, you can combine the zest, chopped oranges,  juice and sugar in a large pot. Bring the mixture to a full rolling boil and boil for 30 seconds then remove from the heat and proceed as directed below with the pectin.)

Mix water and pectin in a medium saucepan. Bring to a full rolling boil on high heat, stirring constantly. Boil and stir for 1 full minute.

Add hot pectin and lemon juice to the fruit mixture and stir for 3 minutes. (Don&#039;t cheat! Set a timer.) The sugar should be dissolved and the marmalade should no longer be grainy. (A few sugar crystals may remain.)

Fill prepared containers immediately to within ½-inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours (if you can wait!). Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method

Shortcut Seville marmalade

whole Seville oranges

½kg jam sugar

Boil the whole oranges in 2 litres water until very soft – it will take about 2 hrs. Pour the liquid into a preserving pan or a large saucepan.

Cut the oranges into wedges, flick out the pips with the point of a knife then gently squeeze the wedges over the pan as they’ll be very juicy. Thinly slice them, then add to the pan with jam sugar. Dissolve over the heat then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through. Leave to settle for 15 mins before potting into sterilised jars.

Top 2 easy marmalade recipes from across the web

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Easy Blood Orange Marmalade

Shortcut Seville marmalade

Top 2 easy marmalade recipes from across the web

The most viewed easy marmalade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Blood Orange Marmalade

Shortcut Seville marmalade

The most viewed easy marmalade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine