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Classic Orange Marmalade: Great For Toast, So Yummy!

Classic Orange Marmalade

Classic Orange Marmalade: Great For Toast, So Yummy! Hello friends. Today I am sharing a guest post; zesty orange marmalade recipe from Tate & Lyle.

Do you fancy making so yummy Classic Orange Marmalade, great for your morning slice of toast?

“This delicious marmalade is perfect for spreading on your toast for a breakfast treat, also adding it to a cake to flavour your baking!”

How nice?

You can also make this marmalade recipe with ordinary oranges if you prefer.

Classic Orange Marmalade

Classic Orange Marmalade: Great For Toast, So Yummy!

Do you like to make your own jams and marmalades?

I love to make up my own recipes and making my own marmalade is at the top of my list of things to try. I also love to up-cycle old jam jars.

So this is a great recipe to make up something sweet yourself and also use up your old glass jars.

One of the best orange marmalade’s and this is also a foolproof marmalade recipe as it is so easy to make.

How To Make Classic Orange Marmalade:

Perfect on toast for a breakfast treat!

Preparation 30 mins, plus overnight soaking
Cooking approx.1 hour

Makes 3 x 450g jars

Ingredients:

650g oranges (Seville, preferably)

1.5 litres water

1kg Tate & Lyle Preserving Sugar

How To Make:

1.) Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.

2.) Scrape the pulp from the orange peel and put it onto a large square of muslin with the pips. Tie up tightly and put into the saucepan with the water.

3.) Use a sharp knife to shred the orange peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin to set the marmalade).

4.) Next day, put the saucepan on the heat and bring to the boil. Reduce the heat to low. Cover and simmer over a very low heat for 30 minutes to soften the peel. Remove the muslin bag, squeezing it to push out as much of the liquid as possible.

5.) Add the Tate & Lyle Preserving Sugar to the saucepan and place over a low heat, stirring until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to ensure that it doesn’t boil too rapidly.

Meanwhile:

6.) Sterilize 3 x 450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.

7.) Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface.

If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieving the correct consistency).

8.) Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Cook’s Tip:

The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!).

Classic Orange Marmalade. *Recipe and photograph by Tate & Lyle* *No Payment was received*

Easy orange marmalade recipe. What do you think of this Classic Orange Marmalade recipe? Fancy making some?

Breakfast

Classic Orange Marmalade: Great For Toast, So Yummy!

What Type Of Orange Is Used For Marmalade?

One of the preferred citrus fruit for making marmalade is the Spanish Seville because of it’s high pectin content. Which sets readily to the thick consistency expected of marmalade. The peel also imparts a bitter taste.

Spanish Seville:

Bitter orange, Seville orange, sour orange, bigarade orange, or marmalade orange is the citrus tree Citrus.

Why is it called Marmalade?

It is called marmalade because is made from citrus fruit and uses the juice and peel or rind in the recipe.

How To Use Your Orange Marmalade:

Spread on toast, because it tastes amazing! Also you can make some Seville Marmalade, Cheddar And Chilli Muffins or try some Sticky Chicken with Streamline Thin Cut Orange Marmalade.

Like This Post?

If you like this post, why not follow along so you never miss a post? So I hope you have enjoyed today’s post. So if you like, you can also share your thoughts here too in the comments below.

You Might Also Like:

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Firstly, are you looking for a new marmalade recipe to try out? Fancy making some of this Pink Grapefruit Marmalade?

Sharp and so sassy – this is a great preserve for marmalade lovers! How To Make Pink Grapefruit Marmalade.

Mojito Lime Marmalade With A Hint Of White Rum:

Secondly, Mojito Lime Marmalade anyone? Get your mojo going with the sharp, sassy flavour of this lime and lemon marmalade with its hint of white rum and mint. Mojito Lime Marmalade With A Hint Of White Rum.

Whisky Sour Marmalade: 

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Lemon And Elderflower Marmalade: With A Lemony Taste:

Fourthly, this week I am sharing some yummy marmalade recipes. With a Tangerine And Tequila Marmalade earlier, a Blood Orange And Chilli Marmalade yesterday and a Lemon And Elderflower Marmalade now.

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Blood Orange And Chilli Marmalade:

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Latest From The Blog:

How To Make Classic Orange Marmalade:

Tate & Lyle
One of the best orange marmalade’s and this is also a foolproof marmalade recipe as it is so easy to make.
Prep Time 30 mins
Cook Time 1 hr
Course Breakfast, Side Dish
Cuisine British
Servings 3 x 450g Jars

Ingredients
  

  • 650g oranges (Seville, preferably)
  • 1.5 litres water
  • 1kg Tate & Lyle Preserving Sugar

Instructions
 

  • Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the orange peel and put it onto a large square of muslin with the pips. Tie up tightly and put into the saucepan with the water.
  • Use a sharp knife to shred the orange peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin to set the marmalade).
  • Next day, put the saucepan on the heat and bring to the boil. Reduce the heat to low. Cover and simmer over a very low heat for 30 minutes to soften the peel. Remove the muslin bag, squeezing it to push out as much of the liquid as possible.
  • Add the Tate & Lyle Preserving Sugar to the saucepan and place over a low heat, stirring until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to ensure that it doesn’t boil too rapidly.
  • Sterilize 3 x 450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!).
Keyword Afternoon Tea, Marmalade


ClaireJustine | Fashion By Claire Justine

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11 comments so far.

11 responses to “Classic Orange Marmalade: Great For Toast, So Yummy!”

  1. Nicole says:

    Your marmalade looks perfect!

  2. Ana Love Craft says:

    This marmalade looks delicious! I looove orange marmalade so much! Thanks for sharing recipe. Pinned!Have a fabulous eekend! Hugs and love from Portugal,Ana Love Craft.

  3. The Hubby loves marmalade and that looks lovely! Thanks for sharing. x#weekendbloghop

  4. Our Seaside Baby says:

    I eat jam and marmalade all the time yet have never thought about making it. This looks lovely and I'm going to give it a try, thanks for the recipe! Polly #WeekendBlogShare Our Seaside Baby

  5. Margarett Murphy says:

    Love marmalade here, yummy,

  6. zeba says:

    Wow this looks so good….I never though of making it at home but now I will 🙂 Thanks for sharing with us on Fiesta Friday!

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