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–+ servings

Orange Cinnamon Marmalade

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Servings: 6 1 cup jars
Course: Breakfast
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1.2 kg navel oranges washed and scrubbed (about 7)
  • 500 ml fresh orange juice
  • 5.5 cups sugar
  • 1 large lemon Juiced
  • 1 cinnamon quill

Method
 

  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.

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.
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