There is nothing quite like homemade orange marmalade on hot buttered toast, and this slow cooker recipe makes it easy. You want a reasonably thin skinned orange for this recipe; Seville oranges are perfect.
Looking for more preserve recipes? For an orange marmalade made without a slow cooker, see this recipe.
Ingredients
Method
Peel the oranges, removing rind and white pith separately. Slice rind thinly; reserve half the pith. Quarter oranges; slice flesh thinly. Reserve any seeds. Tie the reserved pith and seeds in muslin.
Combine rind, flesh, muslin bag and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on High, for 2 hours. Discard the muslin bag.
Measure fruit mixture; allow 1 cup sugar for each cup of fruit mixture. Return the orange mixture and sugar to slow cooker. Increase heat to Reduce on High (see Test Kitchen tip below); boil, uncovered, for 40 minutes or until marmalade jells when tested.
Pour hot marmalade into hot sterilised jars; seal immediately.
How to tell when your marmalade is ready
To test for readiness, take a small plate and put it in the freezer for 5 minutes. Dollop a small amount of hot marmalade on the plate and if after a few minutes it has ‘jelled’ or turned to a jelly like consistency, then it is ready.
Why use Seville oranges for slow cooker marmalade?
Bitter Seville oranges are necessary for making a proper British marmalade — their flesh gives the desired bitter edge behind the sweetness, and their rind gives the right aroma.
Slow cooker functions
Many slow cookers have a function called “reduce” or “simmer”. If your slow cooker doesn’t have this function, transfer the marmalade mixture to a saucepan and boil it, uncovered, until it is ready. It will take less time than the slow cooker, so check it sooner.
