1 kg of thin-skinned sweet oranges,
650 g of granulated sugar,
4 liters of water (for cooking the oranges)
How to make homemade sweet orange marmalade
Preparation :
To make a delicious homemade sweet orange marmalade, start by choosing thin-skinned, ripe, and fragrant oranges. If they have been treated with pesticides, be sure to scrub them thoroughly under hot water to remove any impurities. This step is essential for obtaining a natural citrus marmalade without any bitterness.
Next, place the whole oranges in a large preserving pan or saucepan. Cover them with 4 liters of water, then heat gradually. Slow cooking of the whole oranges is key to this traditional recipe: let them simmer gently for about an hour. The fruit is ready when the peel becomes soft and easily pierced with the tip of a knife or a wooden skewer.
Drain the oranges and discard the cooking water, then quickly rinse them under cold water to stop the cooking process. Once cooled, slice them very thinly to achieve a smooth and even texture. Return the orange slices to the pot, add 600 to 700g of granulated sugar, depending on your preference, and mix thoroughly.
Continue cooking the jam for about 15 minutes, stirring regularly to prevent the sugar from sticking to the bottom. The mixture should become glossy and slightly syrupy. Immediately pour the hot jam into sterilized jars, seal them tightly, and turn them upside down until completely cool to ensure proper preservation.
This easy homemade orange marmalade recipe can be personalized with cinnamon, orange blossom water, star anise, or a touch of rum for a more festive version. However, enjoyed on its own, it reveals all the intensity and freshness of the citrus fruits. It is particularly delicious when savored fresh, on toast or homemade brioche.
Gourmet variations:
Sweet orange marmalade with cinnamon
Add 1 cinnamon stick during the final cooking for a fragrant homemade orange marmalade with warm and comforting notes, ideal for winter.
Orange blossom version:
Incorporate 1 tablespoon of orange blossom off the heat to intensify the aroma and obtain a delicately scented citrus jam perfect to accompany pancakes or brioche.
Star Anise Orange Marmalade:
Add one star anise during cooking for a subtle and original touch. This variation brings a slightly spicy flavor that enhances thin-skinned oranges.
Festive version with rum:
Pour 1 to 2 tablespoons of amber rum at the end of cooking for a gourmet and refined orange jam, ideal for parties or homemade gourmet gifts.
Orange-lemon or orange-ginger jam
Add some lemon zest or a touch of freshly grated ginger for a homemade orange jam with an intense and slightly invigorating taste.
Practical advice:
Choosing the right oranges:
Opt for organic or untreated oranges with thin skin and that are fully ripe. This will guarantee a sweet orange marmalade without bitterness and rich in natural flavors.
Checking the texture:
If you want a thicker jam, cook it for a further 5 minutes. To check if it’s set, place a drop on a cold plate: it should solidify slightly.
Sterilizing the jars
For good preservation of homemade jam, sterilize the jars for 10 minutes in boiling water and dry them thoroughly before filling.
Sugar/fruit balance:
Adjust the amount of sugar (600 to 700 g) according to your taste. Less sugar will result in a fruitier jam, but it will not keep as long.
For optimal storage
, keep your jars in a cool, dry place away from light. Once opened, refrigerate and consume within 2 to 3 weeks.
