How to make the Best Marmalade

I’m not sure if this is just a very English thing or if it translates abroad, but marmalade on toast for breakfast is fabulous! This post will teach you how to make the Best Marmalade using Saville oranges.

Making your own jams, marmalades and preserves is fun and so easy. Plus you know that there are no artificial preservatives or colours. It also works out much cheaper per jar.

Why make homemade?

There is the debate that you can just buy marmalade in the shops.

Yes you can, but here’s the thing. Shop bought has lots of additives to make more product for less money and to preserve it for a longer shelf life. Plus shop bought will cost you much more per jar.

My main reason for making homemade though is that it just tastes better.

You haven’t tasted anything as good as homemade marmalade slathered over homemade sourdough bread! Be still my heart!

If you have never made sourdough bread you can follow my recipe HERE

Tips and tricks- How to make the best marmalade

Always follow the recipe ratios to get a good set and to be sure of preserving correctly.
Be sure to give enough time at a rolling boil to allow the pectin to develop
Put a saucer in the freezer to test your marmalade set on later.
If after all that you find that the marmalade hasn’t set properly in the jar you have 2 options. 1. You can just use is as a pour over syrup or 2. Empty the jars back into a pan and reboil until you get a good set.
Be sure to use a good, heavy bottomed pan to make your preserves in. A Jam pan/kettle is the very best option.

How to make the best Marmalade

Ingredients

1.3kg Saville oranges
2.6kg Sugar
4 Pints of water
2tbsp Lemon juice

Method

There is no need for pectin to be added to this type of preserve as there is plenty in the white pith of the skin and in the pips
Using a large pan add the oranges whole to the water and lemon juice then bring to the boil.
Reduce the heat and simmer for at least 2 hours. The skin should be easily pierced with a fork by this time.
Remove the oranges from the pan keeping the water and allow them to cool enough to be easily handled.

Once cooled, cut the oranges in half and scoop all of the inside into the reserved water. Get as much of the white pith as possible as this will help with the set.

scooped out Saville oranges — Reserve the skins for later

When all of the pulp is back in the water bring it to the boil.
Hold at a rolling boil for at least 6 minutes

After 6 minutes of boiling, strain the pulpy soup through a sieve and press the pulp with a wooden spoon to get out as much liquid as possible.

The pulp is no longer needed so you can either throw it on the compost or feed it to your chickens. I wouldn’t advise eating Saville oranges as they are very tart.
Meanwhile measure out the sugar and shred the cooked orange skins. How many shreds you decide to add is personal preference. I like a few, but some don’t like any. It won’t effect the set if you decide not to add them.

Add in the sugar to the strained liquid and bring up to the boil slowly whilst stirring.
Once the sugar has dissolved the shredded orange peel can be added.

Bring up to a rolling boil and maintain that until it reaches 105°C on a jam thermometer.
Take out the saucer from the freezer and drop little marmalade onto it. It should set enough that when you push a finger through it, you should see wrinkles.
At this point remove from the heat and allow to cool for 20 mins. Stir to disperse the shreds.
Using a ladle and a stainless steel funnel, pour into your sterilised jars.
Clean the rim of the jars with a dampened cloth to be sure of a good seal and screw on the lids