Processor Marmalade
Transform your breakfast toast or afternoon tea into a citrusy delight with this quick and easy Processor Marmalade recipe. Made with the vibrant flavors of seedless navel oranges and a touch of tangy lemon, this marmalade is effortlessly prepared using a food processor, saving you time while maintaining a rich, homemade quality. With just four simple ingredients—fresh citrus, granulated sugar, water, and a little patience—you’ll create a glossy, jam-like spread that’s perfect for spreading, gifting, or elevating your baked goods. The recipe features a streamlined cooking process, including a trick to test the perfect consistency, ensuring beginner-friendly results every time. Store in sterilized jars for up to three weeks or extend its shelf life with a traditional water bath. This quintessential small-batch fruit preserve combines convenience and vibrant flavor, making it a must-try for marmalade lovers.
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Recipe Information
Ingredients
- 4 medium oranges (seedless, preferably navel)
- 1 large lemon (seedless)
- 800 grams granulated sugar
- 500 ml water
Instructions
Wash the oranges and lemon thoroughly under running water to remove any wax or dirt. Pat them dry with a clean towel.
Cut the oranges and lemon into quarters, leaving the peel on. Check and remove any visible seeds.
Place the citrus quarters into a food processor. Pulse several times until the mixture is finely chopped but not pureed.
Transfer the chopped citrus mix into a large, heavy-bottomed pot or saucepan.
Add the granulated sugar and water to the pot, stirring to combine.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to a gentle simmer. Cook for about 40-45 minutes, stirring occasionally, until the mixture thickens and reaches a jam-like consistency.
To test if the marmalade is ready, spoon a small amount onto a chilled plate and let it cool. If it wrinkles slightly when pushed, it is done.
Once the marmalade is ready, remove it from the heat and allow it to cool for 5 minutes.
Carefully ladle the marmalade into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal immediately with sterilized lids.
Let the jars cool completely at room temperature before storing in the refrigerator for up to 3 weeks or processing in a water bath for longer shelf life.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 212.7 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
