- Makes9, Makes 9 cups
- Cook time2 hour 15 minute
- Prep time30 minute, + cooling time
Bright, zesty oranges meet tropical passionfruit and a hint of thyme in this marmalade that’s bursting with sunshine in every jar.
Ingredients
- 2kg oranges, washed
- 1/3 cup (80ml) lemon juice, seeds reserved
- 1.5kg caster sugar
- 1/2 cup (125ml) passionfruit pulp
- 4 thyme sprigs
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Cut each orange into 8 wedges, reserving any seeds. Thinly slice the wedges crossways into small triangles. Place reserved orange seeds and lemon seeds in a small piece of muslin cloth and tie up with kitchen string to secure.
Step 2
Place the orange pieces, lemon juice, seeds and 8 cups (2L) water in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, partially covered, for 1 hour or until the orange rind is very tender.
Step 3
Add the sugar and passionfruit pulp and stir until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, uncovered, stirring occasionally with a wooden spoon, for 45 mins. Add the thyme sprigs and stir gently to combine. Cook, stirring occasionally, for a further 30 mins or until the marmalade reaches setting point. (To test if the marmalade is set, place a saucer or small plate in the freezer for 15 mins to chill. Remove marmalade from heat and place a small spoonful on the chilled saucer or plate. Return the saucer or plate to the freezer for 1 min. Run your finger through the marmalade to see if it wrinkles and gels. If it doesn’t, return the marmalade to the heat for 5 mins, then repeat the test.)
Step 4
Meanwhile, to sterilise six 1 1/2-cup (375ml) preserving jars, place jars and lids in a large, deep saucepan and cover with cold water. Place over medium heat and bring to the boil. Cover and reduce heat to low. Gently boil for 10 mins, then use tongs to carefully remove the sterilised jars and lids. Place, upside-down, on a tray lined with a clean tea towel.
Step 5
Use tongs to carefully remove the muslin parcel from marmalade and discard. Use a large metal spoon to skim any scum from the surface of the marmalade.
Step 6
Carefully divide the marmalade among the sterilised jars. Seal with the lids and turn upside-down for 2 mins. Turn upright and set aside to cool completely. Store the jars in a cool, dark place for up to 6 months. Once opened, store in the fridge for up to 3 months.
Recipe tip
Cook it right: Citrus seeds contain pectin, which helps to thicken and set marmalade – so don’t forget to include these in the mixture.
Use it up: Leftover thyme sprigs are the perfect addition to a festive cocktail, such as the one at coles.com.au/ blueberrythymecollins.
Orange, passionfruit and thyme marmalade
- Makes9, Makes 9 cups
- Cook time2 hour 15 minute
- Prep time30 minute, + cooling time
Ingredients
- 2kg oranges, washed
- 1/3 cup (80ml) lemon juice, seeds reserved
- 1.5kg caster sugar
- 1/2 cup (125ml) passionfruit pulp
- 4 thyme sprigs
Method
Step 1
Cut each orange into 8 wedges, reserving any seeds. Thinly slice the wedges crossways into small triangles. Place reserved orange seeds and lemon seeds in a small piece of muslin cloth and tie up with kitchen string to secure.
Step 2
Place the orange pieces, lemon juice, seeds and 8 cups (2L) water in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, partially covered, for 1 hour or until the orange rind is very tender.
Step 3
Add the sugar and passionfruit pulp and stir until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, uncovered, stirring occasionally with a wooden spoon, for 45 mins. Add the thyme sprigs and stir gently to combine. Cook, stirring occasionally, for a further 30 mins or until the marmalade reaches setting point. (To test if the marmalade is set, place a saucer or small plate in the freezer for 15 mins to chill. Remove marmalade from heat and place a small spoonful on the chilled saucer or plate. Return the saucer or plate to the freezer for 1 min. Run your finger through the marmalade to see if it wrinkles and gels. If it doesn’t, return the marmalade to the heat for 5 mins, then repeat the test.)
Step 4
Meanwhile, to sterilise six 1 1/2-cup (375ml) preserving jars, place jars and lids in a large, deep saucepan and cover with cold water. Place over medium heat and bring to the boil. Cover and reduce heat to low. Gently boil for 10 mins, then use tongs to carefully remove the sterilised jars and lids. Place, upside-down, on a tray lined with a clean tea towel.
Step 5
Use tongs to carefully remove the muslin parcel from marmalade and discard. Use a large metal spoon to skim any scum from the surface of the marmalade.
Step 6
Carefully divide the marmalade among the sterilised jars. Seal with the lids and turn upside-down for 2 mins. Turn upright and set aside to cool completely. Store the jars in a cool, dark place for up to 6 months. Once opened, store in the fridge for up to 3 months.