So easy to make!
- Oranges – 3
- Water – 1½ cups
- Sugar – 1½ cups
- Wash the oranges well.
- Peel the oranges, discard the pith (inner white part including white threads etc). Wash your hands. (Read in the notes.)
- Separate the wedges. Remove the inner cover and seeds.
- Now only retains the fleshy part/pulp. This pulp collect in a bowl.
- Shred the rind. Wash the rinds and pat dry. Wash your hands also.(Use the rind of a single orange only/¼ cup or less than/approx 2 tbsp. Some recipes use more, but it makes the marmalade too bitter.)
- In a thick-bottomed pan, add the pulp+juice of oranges, the rind shreds, along with 1½ cups of water.
- Bring to a rolling boil, stirring regularly. Set to simmer.
- After 30 minutes of cooking on low heat, stir in a cup of sugar till it dissolves. Continue to simmer till the marmalade has thickened. This will take another 20 mins or so.
- You need not watch over the pan too carefully while it cooks.
- Stir continuously at this stage. Cook till mixture reached to gel point.
- The marmalade is ready, you will get a solid un-spreadable jam.
- Let it cool. Pour into clean and dry ceramic or glass jar. Refrigerate.
- Enjoy homemade orange marmalade over hot toast or cake.
- Oranges should be sour and fresh.
- I mentioned in method "Wash hands". The white part/ pith of orange is too bitter. When we touch this, the bitter juice spread on our hands, it makes the marmalade too bitter.
- Make sure that your jar or bottle is thoroughly clean and dry. This will help the marmalade stay good longer.