Riverina Citrus Marmalade

Name: Riverina Citrus Marmalade
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 12 servings
Cuisine: Australian
Ingredients: 800 g riverina valencia oranges; 400 g riverina navel oranges; 400 g lemons; 1.8 l cold water; 1.4 kg granulated white sugar; 30 g reserved citrus seeds; 1 g Fine sea salt; 5 g plant-based butter or neutral oil

A vibrant, bittersweet preserve crafted from sun-drenched Riverina Valencia oranges and tart lemons, boiled to a glossy golden set.

🇦🇺Australia· New South Wales

Prep: 30 min
Cook: 65 min
Total: 95 min
Servings: 12
Difficulty: Medium
Calories: 165 kcal

Ingredients

0 of 8 gathered

Servings

800 g riverina valencia oranges — scrubbed clean and halved
400 g riverina navel oranges — scrubbed clean and halved
400 g lemons — scrubbed clean and halved
1¾ l cold water — filtered water preferred
1⅓ kg granulated white sugar — standard white sugar
30 g reserved citrus seeds — collected during juicing for natural pectin
1 g Fine sea salt — small pinch to balance sweetness
5 g plant-based butter or neutral oil — optional dab to reduce surface foam

Equipment

•Heavy-based preserving pan
•Muslin cloth and kitchen string
•Citrus juicer
•Sterilised glass jars
•Freezer-chilled saucers

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 0.1 g
carbs: 41 g
fibre: 1.2 g
protein: 0.5 g
calories: 165 kcal

Instructions

1
Juice the oranges and lemons, reserving all the seeds and pith membrane.
2
Tie the citrus seeds and excess membrane tightly inside a clean muslin cloth square.
3
Slice the remaining citrus peels into thin matchstick ribbons using a sharp knife.
4
Combine the citrus juice, sliced peel, water, and the muslin bag in a large pan.
5
Bring the liquid to the boil over high heat, then lower to a gentle simmer.
6
Simmer uncovered for 45 minutes until the peel is completely tender and soft.
7
Squeeze the muslin bag firmly against the pan side using tongs, then discard it.
8
Stir in the sugar and salt over low heat until the crystals dissolve fully.
9
Increase heat and boil rapidly for 15 to 20 minutes without stirring constantly.
10
Drop a spoonful onto a frozen saucer; push it gently to check for wrinkled set.
11
Remove from the heat and rest for 10 minutes so peel suspends evenly throughout.
12
Ladle the hot marmalade into warm sterilised jars and seal tightly with lids.

Chef's tips

Always cook the peel until thoroughly soft before adding sugar, as sugar hardens citrus rind permanently. Place three small saucers in the freezer before cooking so you can easily test the wrinkle set point.

Ingredient substitutions

Riverina Valencia oranges → Seville bitter oranges or standard juicing oranges
Riverina Navel oranges → mandarins or blood oranges

Storage

Store sealed jars in a cool, dark pantry for up to twelve months, and refrigerate after opening for up to six weeks.

Reheating

Serve at room temperature straight from the jar without reheating.

Common mistakes to avoid

•Adding sugar before the citrus peel is soft, leaving hard, chewy rind.
•Discarding the pips, which contain the vital natural pectin needed for setting.
•Boiling too slowly on low heat, which darkens colour and loses fresh fruit flavour.

Serving suggestions

Spoon generously over warm buttered toast or fresh country scones.Glaze roast ham or pork chops during the final minutes of baking.Spread over warm crumpets alongside strong billy tea.