Orange Marmalade Recipe

Winter is here and so is it’s produce. Oranges are best is Winter, with the cold breeze and rainy days on going, the trees will feed and grow into a strong ones. Producing lots of juicy oranges, but what to do with all of the produce ?

Check out our recipe of how we do the orange marmalade, this recipe fills up 4 Jars (212ml)



  • 4 Laring Malti 4 Maltese Oranges
  • 6 Tazzi Zokkor 6 Cups Sugar
  • 8 tazzi ilma 8 Cups of Water


  1. Cut the oranges in half and then into paper thin slices.
  2. Put the sliced fruit and all of their juices into a pot.
  3. Add some water and bring the mixture to a boil, stirring often and let it bubble.  Remove from the heat and stir in the sugar until it dissolves.
  4. Cover and allow to stand at room temperature overnight.
  5. The next day, bring the mixture to a boil.  Reduce the heat to low and simmer uncovered for 2 hours.
  6. Turn the heat to medium and boil gently, stirring often, for another 30 minutes.
  7. It will be a golden orange color.  If the marmalade is runny, continue cooking it.  If it is too hard, add more water or fresh orange juice.
  8. Pour the marmalade into clean, hot jars. Wipe the rim and seal the lids.