Orange, coriander and ginger marmalade

  • 1 hr 45 mins cooking
  • Makes 5 Cup
  • Print


Orange, coriander and ginger marmalade
  • 4 large oranges
  • 1 tablespoon crushed coriander seeds
  • 5 centimetre piece fresh ginger, sliced thinly
  • 1 litre (4 cups) water
  • 5 cup (1.1kg) white sugar (granulated)


Orange, coriander and ginger marmalade
  • 1
    Cut oranges in half. Squeeze juice, reserve juice and seeds separately. Tie reserved seeds, coriander seeds and ginger in muslin bag.
  • 2
    Using a sharp knife, remove rind as thinly as possible from orange halves, discard pith. Cut rind into thin strips.
  • 3
    Combine rind, reserved juice, muslin bag and the water in large saucepan, bring to the boil. Reduce heat, simmer, covered for about 1 hour or until rind is soft. Discard muslin bag.
  • 4
    Add sugar, stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring for about 40 minutes or until marmalade jells when tested.
  • 5
    Pour hot marmalade into hot sterilised jars, seal immediately. Label and date jars when cold.


You can cut the rind into strips as thin or thick as you like, adjust the cooking time accordingly.

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