Quick & Easy

Lemon and orange marmalade

Lemon and orange marmalade
3 Cup
1H 10M



1.Place fruit and water in a large saucepan. Bring to the boil on high. Boil rapidly for 25-30 minutes, or until oranges are very tender.
2.Reduce heat to low and add sugar, stirring until completely dissolved. Stir in lemon juice.
3.Increase heat to medium and boil, without stirring, for a further 20-25 minutes, or until set when tested.
4.Pour into sterilised jars and seal while still hot. Serve on toast, scones or crusty bread.

Test by spooning 1 teaspoon of marmalade onto a cold plate. Push with your fingertip and if it wrinkles it is ready. If not, continue boiling until setting point is reached. Alternatively, if setting is taking too long, it may be that the fruit is slightly over or under- ripe, affecting the amount of pectin in the fruit. In this case, add jam setter according to packet instructions. Boil for 5 minutes, until setting point is reached.


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