Orange marmalade

We've made marmalade even easier - in your slow cooker.

  • 3 hrs 30 mins cooking
  • Makes 4 cups
  • Print
There is nothing quite like homemade orange marmalade on hot buttered toast. You want a reasonably thin skinned orange for this recipe; seville oranges are perfect.
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Orange marmalade
  • 1 kilogram oranges
  • 1 litre (4 cups) water
  • 1 kilogram white sugar, approximately


Orange marmalade
  • 1
    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.
  • 2
    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.
  • 3
    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); boil, uncovered, for 40 minutes or until marmalade jells when tested.
  • 4
    Pour hot marmalade into hot sterilised jars; seal immediately.


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. Many new slow cookers have a function called "reduce" or "simmer". If your slow cooker doesn't have this function, transfer the 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.

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