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Marmelade d’oranges amères 

Marmelade d'oranges amères 

As always, there is nothing quite like home made! I love marmalade, especially on a good chunk of freshly baked brioche with salted butter. Although it is a bit of a process to make, I urge you to give it a go. You won't regret it! It's actually not difficult to achieve, you just need to arm yourself with a bit of patience. It's like liquid gold in a jar!

picture of a small glazed green terracota pot with orange marmalade inside and 5 jars of marmalade, recipe is available on the blog of cookery school Gourmandises Academie, Cambridge



1 kg of Seville oranges 

2.5 litres of water

The juice of one lemon

1 kg of sugar

A bit of muslin

Steralized jars


Cut your oranges in half and squeeze out all of the juices. You will end up with quite a lot of pip and flesh from the oranges, place them in the muslin bag and tie it with a string.  

Cut the orange peels in half and using a sharp knife cut them into shreds, I like quite chunky shreds, but you may choose to cut finer ones, it’s up to you. In a large pan, add the water, orange juice, the peel and the muslin bag. Bring the pan to a boil, reduce the heat and let everything simmer for a good two hours or more. Your peel needs to be soft when squeezed between your fingers.  

Once your peel is soft, take the pan off the heat, add the lemon juice as well as the sugar, squeeze out all the goodness from the muslin bag into the pan too. Give it a good stir to mix the sugar. At this point, I actually leave it overnight, so the sugar properly dissolve and flavours develop. The next day, bring the pan to the boil stirring now and then to make sure that nothing sticks to the bottom. There will be a point when your marmalade will start boiling fiercely. Place a small plate in the freezer, and let everything boil fiercely for an extra 10 minutes or so. At that point, take the pan off the heat, take your plate out of the freezer, and put a little bit of your marmalade on it. Place the plate back in the freezer for a minute, take it out and roll your finger against the jam, if it crinkles, your jam is ready, if not let it boil for another five minutes and test again.

Pour your jam into steralized jars straight away.

Bon appétit!


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