An easy Orange Marmalade recipe with step-by-step photos. Add some fresh ginger to turn it into an Orange Ginger Marmalade.
When making this orange marmalade, I frequently find that the mixture reaches setting point at about 110°C (230°F). But I would advise to start checking for the setting point once the temperature reaches 105°C (220°F).
If you end up bottling jam or marmalade which has not set – and you can tell if you tip the jar and the mixture sloshes around inside – simply empty the jars back into a large saucepan and reheat them until they have reached the desired thickness. You can try this a few hours after bottling when the jam has had time to cool, or even the next day. The jam should not suffer for this second cooking attempt, although you will have to rewash and sterilise all the jars again.
If you are using jam sugar (sugar with added pectin), you should leave out the lemon juice and orange seeds.
To make ginger marmalade, grate in some fresh ginger to the finished marmalade while it is still hot. Add as much or as little ginger as you like. You can do this to the whole batch, or only some of the batch.