Orange Cinnamon Marmalade
61 cup jars
61 cup jars
  • 1.2kg navel orangeswashed and scrubbed (about 7)
  • 500ml fresh orange juice
  • 5.5cups sugar
  • 1 large lemon Juiced
  • 1 cinnamon quill
  1. Peel the oranges. Cut the flesh into 2.5cm (1-inch) cubes. Set aside. Finely chop the peel.
  2. In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
  3. In a large saucepan, combine the orange peel, flesh, juice, sugar and cinnamon. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
  4. Add the lemon juice and cook for 1 minute.
  5. Allow to cool a little then pour the marmalade into jars.
Recipe Notes

Peeling the oranges means that you remove the peel and the thin white membrane (pith) that protects the citrus fruit segments. With a knife, simply cut off both ends of the orange. Place the fruit on one of its flat bases, to remove the peel of citrus fruit flesh, slide the blade of a knife from top to bottom, then remove any excess pith. This technique is called “blanching” the skin, an important step to reduce the bitterness of most citrus. Plate test – Place a small plate in the freezer for 5 minutes. To check the marmalade is at setting point place a spoonful on the plate and put it back in the freezer for a minute. Id=f the marmalade doesn’t run you are good to go – if it does confute cooking and check every few minutes.