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Spiced Orange Refrigerator Marmalade

Spiced Orange Refrigerator Marmalade - Alpine Apothecary

Recipe illustration; appearance may vary.

A small-batch orange marmalade deepened with dried orange peel and cinnamon chips.

Makes: about two 250 ml jars

Ingredients

  • 3 medium oranges, thoroughly washed
  • 1 tablespoon Dried Orange Peel
  • 1 teaspoon Cinnamon Cassia Chips
  • 500 ml water
  • 400 g jam-setting sugar
  • 2 tablespoons lemon juice

Method

  1. Quarter the oranges, remove all seeds and slice the fruit and peel very thinly.
  2. Combine the sliced oranges, dried peel, cinnamon chips and water in a saucepan.
  3. Simmer gently for 35 to 45 minutes until the peel is very tender.
  4. Remove the cinnamon chips with a fine strainer.
  5. Add the jam-setting sugar and lemon juice. Stir over low heat until dissolved.
  6. Boil for 8 to 12 minutes, stirring often, until thickened and a spoonful wrinkles on a chilled plate.
  7. Carefully ladle into clean, heatproof jars.
Storage and safety
Remove every orange seed and all cinnamon pieces before jarring. This is a refrigerator preserve, not a shelf-stable canning recipe. Transfer it to clean, heatproof jars, refrigerate within 2 hours and use within 2 weeks. Discard it if you notice mould, fizzing, a bulging lid or an unusual smell. Hot jam and syrup can cause serious burns, so handle them carefully.

Shop Dried Orange Peel
Shop Cinnamon Cassia Chips

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