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Marmalade of Oranges

According to food historian Ivan Day, Marmaladeof Oranges is one of the earliest known recipes which comes from the recipe book of Eliza Cholmondeley around 1677.

Marmalade is considered a top choice on the Syria breakfast table, because it has a zesty flavor, and it is good for warm spring days! You can have it at breakfast, spread it on biscuits or use it as a topping on Lemon Bread.

The name Marmalade comes from the Portuguese word Marmelos, a quince paste similar in texture to an orange spread popular long before the commercialization of marmalade in the late 18th century.

Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The best-known version is made from bitter orange, but it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination.

The preferred citrus fruit for marmalade production nowadays is the bitter orange, it's high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste.


1kg lemons

2kg granulated sugar


1- Wash the lemons and remove the top which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 liters water. Bring to the boil, then cover the pan and simmer until the lemon skins are becoming tender, and can be pierced easily with a fork.

2-When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid – you’ll need 1.5 litres in total. If you have too much liquid, bring to the boil and reduce to the required amount.

3-Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.

4- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.

5- Leave to cool then remove the muslin bag, then gently stir in one direction.

6- Pour the marmalade into warm sterilised jars and seal straight away.