Yesterday morning I passed a shop with a sign outside that said ‘Seville oranges in season – make that marmalade’, so I decided to give it a try. Once I started searching for recipes on google I felt a bit disheartened about how time consuming it seemed, but managed to find an ‘absolutely fail-proof easy marmalade’ recipe, using a blender or food processor. The ingredients are simply oranges and sugar, it only takes 30 minutes to make and tastes great. Don’t worry if the orange mixture looks thick and dry once you’ve blended it – as soon as it hits the saucepan and is heated with the sugar it becomes glossy and loosens up. You could add some finely chopped stem ginger if you fancy. If you want to give some of the marmalade as a gift then decorating your jars with some pretty fabric and string/ribbon/elastic band makes all the difference (click on this link for a photo of my decorated ginger hot chocolate jars: https://katielovescooking.wordpress.com/?s=ginger+hot+chocolate). Alternatively you can use a kilner jar, which looks quite professional.
Make sure you sterilise your jars (recycled jars are fine) the following way first: ‘Wash them well in hot, soapy water, rinse well with hot, clean water and dry with a clean cloth. Then put the jars in an oven preheated to 140 degrees/Gas Mk 1 for 10 minutes. Put the contents into the warm jars, seal and leave until completely cold’ (from www.nigella.com).
Ingredients (makes approx 5 jars of marmalade and keeps for 6 months)
6 oranges (any type is fine)
1kg sugar
Wash the oranges and remove any blemishes. Grate the zest of two of them using a cheese grater, and put the zest aside. Cut each orange (peel and all!) in to eight pieces, removing any visible pips as you go. Place in a blender/food processor until finely ground. Boil the orange mixture with the grated orange zest and the sugar in a saucepan, stirring occasionally, for 20 mins. It splatters, so be careful.
Sterilise the jars as per the instructions above and fill with the marmalade. Keep in the fridge.
Recipe from the Jerusalem Post
katielovescooking 
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Thank you very much for the mention. You have made my day!! Katie : )
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Just SOOO easy and tastes pretty good too. Will be making it again.
Yes I was pleasantly surprised too : ) Thanks for feedback!
What is the shelf life of this marmalade once it is made?
6 months unopened. Probably a couple of months once opened and in the fridge!
This is just amazing. Soooo tasty. I love it and made some for the harvest festival basket at school, and spare for me!
Thanks for the feedback! Nice to make a marmalade that is quick and simple : )
Hi,
What kind of sugar did you use please ?
Hi. It was a while ago so can’t remember exactly but am sure as I just put ‘sugar’ that it must be caster sugar. Hope it goes well!
First time ever making marmalade and used this recipe. OMG!!!! Soooo thrilled with it. So easy and so delicious.
Yay! That’s so great to hear : )) Thanks for taking the trouble to feed back and enjoy your marmalade x
Hi just wondering if you had a weight measure for the oranges as our tree had a bumper crop but really different sizes. Thanks in advance
I don’t I’m afraid – just try and guess what amount of the various different sized oranges would amount to 6 average sized ones I guess! Sorry not to be more help. Very jealous you have an orange tree : )
I make this every year. Terrified that one year the recipe will have moved or gone!
Hopefully after a few more years you will remember it by heart! Glad you like it : )
It’s such good marmalade. This year is my best yet. Have written down my quantities so I can replicate next year.