Ah, late August in the Southern Hemisphere! Winter coming to an end, but still holding its ground for as long as it can. Exhibit A, this past weekend, the Melbourne sky was dark grey and it’s poured down with rain. But, hey, rather than fight it, we decided to enjoy it! And what better way to enjoy chilly rainy weather than cooking up a marmalade that features oranges, one of winter’s great gifts?! And not just any marmalade, but a whole orange marmalade made with juicy sweet oranges, ginger and lemon. The perfect winter spread!
We were so lucky to have been gifted a bag of juicy, sweet, delicious, organic oranges from my parents’ garden last weekend. We ate a few throughout the week, and they were truly amazing. After slicing one open, it perfumed the air with that unmistakable scent of sweet orange. So good!
We had so many oranges lying around that we decided to use some of the extras to make marmalade. With the oranges being so delicious and perfumed, we decided to opt for a marmalade that used the whole fruit, pith and all. That way we could continue to enjoy them well after winter ends and oranges are no longer in season.
For good measure, we added some ginger and lemon to the marmalade. They helped balance the sweetness of the orange and sugar and to give a more rounded flavour to the marmalade.
The result was a delicious marmalade that is a true all rounder – delicious spread on a thick slice of toasted bread or on an English muffin; perfect with scones and a light dab of cream; lovely dolloped on a simple pound or coffee cake; and, we suspect, an ideal fruit base for a crumble, topped with oats and some nuts.
- 750 grams oranges, scrubbed, pips removed, cut in halves, and thinly sliced
- 450 grams caster sugar
- 800 mL water
- 1 thumb sized piece of ginger, peeled and thinly sliced
- 2 lemons, juiced
- Place the orange slices, any juice that is left on your chopping board, sugar, water, and ginger slices in a large saucepan.
- Place on a stovetop and bring to a gentle simmer. Simmer gently for between two and three hours, until the orange slices (most importantly the white of them) are cooked through.
- For the last 15 minutes of the simmer, add the lemon juice and mix through the marmalade.
- Once cooked, whilst still very hot, place the marmalade in sterilized jars, and immediately screw the lid on each jar as soon as filled with hot marmalade.
- Store in a cool pantry and eat within 6 months. Store any opened jars in the fridge.