Full Recipe


Burnt Orange Mamalade

Every week I buy a few kilos of citrus from Jillian of Fruition. Her Kyomi oranges are really juicy and flavoursome and are great for marmalade. The Cutters grapefruit don’t have many pips and have a slight sweetness. She also has both Meyer and Yen Ben lemons. I used one of each variety in the Three Fruit Marmalade. Because the burnt orange marmalade came about by chance the quantities are a little vague, sorry.

Burnt Orange Marmalade

Slice about 2 kg of oranges. Lay them flat on roasting trays (not on paper) and sprinkle with enough sugar to cover each slice. Then sprinkle with enough water to wet all the sugar.

Preheat your oven 120°C. The next stage is to confit the orange slices. Place the trays in the oven. Turn the slices every 20 minutes for 1½-2 hours.

Remove the slices from the syrup and place on other trays, this time on baking paper. Reserve the syrup.

Turn the oven down to 110°C and place the trays back in the oven. Turn the slices occasionally until they darken to quite a dark brown. Remove from oven and let them go cold.

The next stage is to cover the slices with water and leave them to soak for a minimum of 12 hours but preferably for at least 24 hours.

Break up the orange slices with your hands or chop them with a knife. Put the orange pieces into a large heavy based pot with the soaking liquid, the reserved syrup from the first stage, 2 star anise, 2 cinnamon sticks and 1 cup of brandy.

Cook slowly on the stove top until it thickens stirring occasionally so it doesn’t catch. This should take about 30 minutes or longer.

Place in sterilised jars.

  • Three Fruit Marmalade – Ingredients
  • 2 grapefruit
  • 2 lemons
  • 2 oranges
  • 10 cups water
  • 2.7 kgs sugar