Sicilian Orange Marmalade :no canning skills needed!

Today, we’re going to prepare homemade Sicilian orange marmalade using my simple yet 100% reliable recipe. I’ll give you tips and tricks on how to make a perfect marmalade that you can enjoy at any time of day!

What could be better than waking up in the morning and treating yourself to a good, healthy, and wholesome breakfast? I love enjoying my rice milk with a nice slice of fresh bread and my homemade orange marmalade.

It has an enticing aroma, an intense flavor, and is so delicious that it’s a real temptation for me!

Making orange marmalade is an ancient art, a ritual passed down from generation to generation, but with the right tricks, it’s undoubtedly achievable for anyone.

Ingredients:

• 3 kg (6.6 lb)  oranges (weight without peel 1.9 kg).  6.6 lbs
• 950 g (2 cups) sugar (50% of the fruit weight)

• With the quantities specified, I obtained 2 jars of about 350 grams, 3 jars of about 200 grams, and 2 jars of about 60 grams. I recommend not using large jars so that the marmalade can be consumed more easily after opening.
• IMPORTANT: For this recipe, the amount of sugar should be calculated after peeling the oranges and should be 50% less than the weight of the fruits. For example, if the oranges weigh two kilos after peeling, you must use exactly half, i.e., one kilo of sugar. In my case, the weight with peel was 3 kg, without peel 1.9 kg, so I used 950 grams.

How to Make Homemade Sicilian Orange Marmalade

1. If using untreated organic oranges, I always recommend washing them thoroughly under running water with a small kitchen brush to remove any impurities.
2. After washing the oranges, remove the yellow peel with a vegetable peeler, taking care not to peel off the white part.
3. Cut the peel into thin strips, chop them into small pieces, and set aside.
4. Now remove the white part from the peeled oranges with a knife, cut them into rough pieces, and remove the seeds.
5. Put the oranges in a pot, add the sugar, and bring to a boil over low heat, stirring frequently with a wooden spoon.
6. Don’t forget to put a lid on halfway through the cooking time and then remove it.
7. While the marmalade is cooking, take the cut peels and put them in a pot.
8. Cover the peels with cold water, bring to a boil, and cook for 5 minutes. After this time, discard the water, refill with fresh water, bring to a boil, and cook for another 5 minutes.
9. This process must be repeated at least three times, preferably five times, to eliminate the bitterness typical of the peel.
10. Once the marmalade is ready (it needs to cook for about 2 ½ hours, see below), blend it with a mixer to make it more homogeneous.
11. This step is not strictly necessary, and if you prefer a preserve with larger pieces, that’s perfectly fine. I only blend it briefly to give it a less coarse consistency.
12. Now add the previously cooked peels (all or just some of them) and let them cook on the stove for another 15 minutes, stirring with a wooden spoon.
13. I add a little more than half of the obtained peels to the marmalade and let the other half dry completely on a kitchen towel, then freeze them to use for flavoring my desserts.
14. Finally, your marmalade is ready! You can enjoy it immediately on a nice slice of bread and then proceed with the next step.
15. You need to decide (preferably in advance!) whether you want to vacuum pack the marmalade or pasteurize it by boiling.

Bon Appétit!