Always check the labels of the products you use.
Method
- 1
Get started. Put the tea bags into a little bowl plus cover using the boiling water. Steep for 10 minutes, next take out plus discard the tea bags. Measure the sugar in a mid-sized bowl and keep to one side. Wash the oranges and take out the rind in quarters.
- 2
Finish. Stand the flesh aside. Scrape away as much of this white pith off the rinds as possible. Cut into thin pieces the rinds lengthwise, next coarsely chop the across into smaller pieces. Move the rind to a big pot and tip in the tea.
- 3
Cook. Bring to the boil over a mid-sized flame, put a lid on and simmer till the rinds have softened, around 10 minutes. Coarsely chop the orange flesh and move it to a food processor while that is happening. Blitz in short bursts till the fruit is coarsely pureed, around 8 to 10 pulses. Tip in the orange puree to the pot using the rind and return in order to a simmer.
- 4
Cook (2). Simmer, covered, for a period of 15 minutes. Measure out exactly of the (5 cups) mixture (discard any extra). Return the mixture in order to the pot and tip in the pectin and butter. Bring to the boil over a high flame, mixing the whole time.
- 5
Cook (3). Tip in the honey plus sugar. Return the mixture in order in order to a full rolling boil for one minute. Take out the pot off the heat plus skim any foam off the surface of the marmalade using a cold metal spoon. Ladle the marmalade in hot sterilized jars plus process them in one hot water bath for a period of 10 minutes.
- 6
Finish (2). Preserved: Cara Orange Marmalade and Marmalade Blondies.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
19.2 g per serving
38.4 % of the 50 g daily maximum · 76.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 77 kcal |
| Protein | 0 g |
| Carbohydrate | 20.3 g |
| of which sugars | 19.2 g |
| of which free sugars | 19.2 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.01 g |
Protein per 100 kcal
0 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
