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Orange marmalade on toast

Orange marmalade

Make marmalade all year round with this recipe from Waterhouse Fayre’s Ann Stallard


  • 1.25kg sweet oranges
  • 1.5kg jam sugar
  • 1.25l water
  • Juice of half a lemon
  • 4 or 5 clean jam jars (makes 340g)


  1. Halve the oranges, juice them, and pour the liquid into a large saucepan.
  2. Slide a knife between the orange skin and pith to remove as much as possible of the pith and flesh. Wrap this in a muslin, tie it, and then put it into the pan with the juice.
  3. Slice the peel into whatever thickness you prefer, then add to the pan.
  4. Add the water and cook for one hour on a low simmer with the lid on.
  5. Remove from the heat and take the muslin out. Squeeze the pulp into the pan – this will help with the set.
  6. Put the clean jars into the oven at 80°C to sterilise them, and put a saucer in the fridge.
  7. Add the sugar and lemon juice into the orange mixture. Simmer on a low heat, until the sugar has dissolved.
  8. Increase the heat to high and boil rapidly for 10 minutes, stirring occasionally to prevent the peel catching. Once the bubbles on the surface change shape from light and airy to a thicker consistency, take off the heat.
  9. Place a teaspoon of the juice onto the cold saucer, then return to the fridge for a few minutes. Once taken out of the fridge, there should be a skin on the surface that wrinkles when you push gently with your finger. If it hasn’t set, cook for another two to three minutes, take off the heat, and test again.
  10. Remove the jars from the oven and pour in the marmalade (a funnel and jug will be useful). Stir the jug after each fill to ensure an even distribution of shred.
  11. Always put the lid on immediately. If using a cloth, or reused lid, put a wax disk on the marmalade first.
  12. Store in a cool place. This will keep for 12 months.

Recipe by Ann Stallard


Waterhouse Fayre

Ann Stallard, Waterhouse Fayre

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