Favourite orange marmalade recipes

Recently the Mrs. and I discovered the 'Ois Bio' stand on the Saturday morning market on Maria Hilfsplatz and they have, amongst other excellent things, excellent oranges without a layer of poisonous chemicals on the skin. I just fancy making some marmalade from them but discovered all the recipes I've seen online are rather complicated with several stages, filtering, heating then cooling then heating, with lots of chopping, scraping and effort using lots of different utensils. Now time spent in the kitchen is rarely time wasted but is there a simpler recipe that's just as effective?

Looking forward to toast & marmalade with my PG Tips in the morning...

Take one tin of Mamade, add sugar & water, bring to boil. Works every time. Excellent marmelade. Just bring a tin or two back with you. Keeps far longer than the date on the can.

or... "Google" is your friend
easy orange marmelade

Now that sounds better... Taking some of the tips from Delia's tome of advice and the full on 'make your own pectin' version I think we might have a recipe... As usual the devil is in the details and the boil is important to get the right consistency, to get the sugar to set.

But has anyone already made marmalade? I've made jams before, usually strawberry, and was surprised how much more involved orange marmalade can be. Essentially the easy orange marmalade recipe above is exactly the same way I make jam.

I guess you are aware that orange marmelade is made from "Seville oranges" rather than from the normal kind...

If you cut & use real Seville oranges dont rub your eyes with your hands for days afterwards...

In Germany you get Gelierzucker 3:1 (only need one part sugar and 3 fruit) which is good for making jam. Never tried it for marmalade, but can't see why it shouldn't work.

I've tried making marmalade like I'd make jam (with Gelierzucker), just to see what'd happen. It didn't set up as well (lack of pectin obviously) but, despite the runny-ness, still tastes good, in my humble opinion. If I was going to make it again though I'd take Delia's advice on board. Himself doesn't like marmalade though so I'm not sure if it'll be a repeated experiment.

Good luck - let us know how you get on.

Toast'n Marmalade update - I made it, and it's great! The recipe I followed was a mix of all the above:

900g Oranges, I used mixed varieties but all sweet, chosen at random. Seville oranges, or other bitter/sour variety may be better, ie. make a more interesting flavour, or a mix might be ideal, I will experiment further...
2 Lemons (maybe use only one if using sour oranges).
2l Water.
900g sugar. Note if using sour oranges this may need to be increased, Delia uses 1.8Kg with Seville oranges!

If using oranges from almost any shop in Munich, carefully wash them in warm water to remove the poisonous wax coating applied to hold them fresh longer. Not necessary if using the excellent oranges from Ois Bio on Mariahilfsplatz.
Put the water in a large pan, one that you have something to stop spitting from is a good idea (see later)
Put two saucers into the freezer, these will be used for testing if the marmalade is set.
Squeeze the orange & lemon juice into the water and start heating it to simmering, add all pith but remove most seeds.
Finely slice the orange & lemon peel and add to water, with all pith.
Simmer for 2 hours uncovered over a moderate heat until peel is soft.
Add sugar and carefully make sure it's all fully dissolved.
Increase heat to very high, boil vigorously for 15 mins, it will spit like crazy when stirred.
Test for 'set' by placing a small amount on a cold saucer. If it firms up then you're done, if not keep boiling another 10 mins. Repeat until set.
Allow to stand for 10 mins until cooled a bit so it's easier to handle, put in clean sterilised jars. Makes about 5 jars.

Have fun.

Sounds nice, but don't you put the marmalade in the jars while it's hot so it stays sterile? And then boil the closed jars for ten minutes to be sure? I put up Zwetschgen last summer and didn't boil the jars after sealing but I read plenty of sites telling me to. I did put them in hot though. Took the jars fresh from the hot dishwasher.

Good points Gen, I must admit I economised on the jar cleaning as I don't expect the contents to be around long... Baking the jars in the oven for 10 mins at 100C is also quite convenient. Not heard about boiling them when full but maybe it's a good idea. There's no absolute need to fill the jars when the marmalade is boiling and it's easier to handle after it's cooled a bit, I'll edit my post above to change that bit.

I thought I'd have eaten all the Zwetschgen by now too but I still have three liter jars. You know, saving for an occasion that's special enough... four more months until they're in cheap season again!

Probably the easiest marmelade recipe I've ever seen is the Nigella Lawson one from "How to be a domestic goddess" (the recipe listed was orginally in "How to eat" but clarified in "Goddess", Nigella tends to do revised versions of her favourites from book to book).
A book worth buying purely for the Millionaire's Shortbread with caramel made in the microwave genius.

I always bake jars, never boil them. Wash them, rinse with boiling water, bake dry in the oven.