Moroccan · Preserves
Moroccan Orange Marmalade
Morocco's abundant citrus groves supply the oranges for this bright, slightly bitter marmalade, simmered with sugar and a touch of orange blossom water for an extra layer of local fragrance beyond the classic British-style preserve.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 20
- Level
- Medium
Ingredients
- 1 kg oranges, thinly sliced, seeds removed
- 1 lemon, thinly sliced
- 1.2 litres water
- 900 g sugar
- 1 tsp orange blossom water
Method
- 1
Soak
Combine the sliced oranges and lemon with the water and let soak overnight to soften the peel.
- 2
Simmer the fruit
Simmer the fruit and its soaking water for 45 minutes until the peel is very tender.
- 3
Add sugar
Stir in the sugar until fully dissolved, then raise the heat and boil steadily for 20–25 minutes, stirring occasionally.
- 4
Test for set
Test on a cold plate — the marmalade should wrinkle when pushed and hold its shape.
- 5
Finish
Stir in the orange blossom water off the heat.
- 6
Jar
Ladle into sterilized jars while hot and seal.
Chef's tips
- Soaking the peel overnight is what makes it tender enough to eat rather than tough and bitter.
- Add the orange blossom water at the very end so its delicate aroma doesn't cook off.
Frequently asked questions
Can I use a mix of citrus?
Yes, adding a grapefruit or a couple of mandarins to the mix is a common variation for extra complexity.