Jam doesn’t always have to be packed full of sugar! While some recipes call for up to 8 cups of the sweet stuff, this version cuts it down to just under 3 cups and still tastes just as sweet and gorgeous. You can also add a splash of Cointreau for something a little special if you like! It’s perfect spread over your morning toast and tastes lovely with crumpets, scones and muffins, too. If you want to give it away as a gift, add a pretty label to the jar and tie a ribbon around the lid to make a simple bow. Perfect!
- 1 kg oranges, washed, scrubbed
- 600 g (2 ⅔ cups) caster sugar
- 60 ml (¼ cup) Cointreau (optional)
1. Place the oranges in a large saucepan and cover with water. Bring to the boil and cook for 1 hour, until soft. Remove oranges and reduce the cooking liquid to 80 ml (1/3 cup). When oranges have cooled, peel them, discarding the pips, and purée the flesh. Strain purée through a sieve and add it to the cooking liquid.
2. Finely shred the peel – you’re aiming to get 100 g – and add it to the cooking liquid, along with the caster sugar. Bring to the boil, add Cointreau (if using) and reduce heat. Cook until it achieves a syrupy consistency, stirring frequently.
3. Test for setting point by putting a teaspoon of marmalade onto a chilled plate. Tip the plate; if the marmalade runs, cook for a further 5 minutes, then try again. Pour into sterilised jars while still hot and enjoy as soon as it’s cool.
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