Breakfast marmalade

  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Makes 5 Cup
  • Print


Breakfast marmalade
  • 1 kilogram navel oranges
  • 1 lemon
  • 5 cup (1.1kg) white sugar


Breakfast marmalade
  • 1
    Wash and scrub oranges and lemon. Cut in half lengthwise then thinly slice. Place orange and lemon in a glass or ceramic bowl. Cover with 1 litre (4 cups) water. Cover bowl with plastic food wrap. Stand overnight.
  • 2
    Transfer orange mixture to a large heavy-based saucepan. Bring to the boil. Reduce heat to low; cover. Simmer for 1 hour or until zest is very soft. Add sugar; cook and stir for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil.
  • 3
    Boil, uncovered, for 15 minutes or until marmalade gels when tested or reaches 105°C on a sugar thermometer. Stand for 5 minutes before pouring into hot sterilised jars; seal while hot.


To test that jam gels: Place a teaspoon of marmalade on a cold saucer; place in freezer for 2 minutes. Run finger through marmalade. If surface wrinkles and jam separates, it's ready.

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