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Traditional Orange Marmalade

3 pounds bitter oranges
5 1/4 pints water
12 cups granulated sugar
1/3 cup lemon juice

Cut the oranges in half and squeeze the juice. Shred the peel thinly. Put the peel, juice, a tied cheesecloth bag (containing the seeds) and water into a very large pan. Heat and simmer gently for 2 hours until the peel is tender. Remove pan from heat. Squeeze cheesecloth to remove juice, then discard. Add sugar and lemon and stir until sugar dissolves, then return to heat and boil rapidly for roughly 15 minutes. Skim any scum from surface and remove from heat. Allow to settle for 15 minutes.

Submitted by: Becky Pettipas, Charlottetown, PEI

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