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Marmelatha Portokali: Orange Marmalade


In Greek: μαρμελάδα πορτοκάλι, pronounced mar-mah-LAH-thah por-toh-KAH-lee

Two ingredients, no preservatives, and no pectins. This Greek recipe for orange marmalade is simple and delicious.


  • Navel oranges with thick skins
  • Sugar


Grate the external dark orange peel off the oranges and discard.

Score the inner peel in 5-6 strips and peel off. Place the whole peeled oranges in a pot and boil with a little water until they fall apart when pricked with a fork.

Press the pulp through a sieve.

Calculate the amount of sugar: Measure the pulp by the cup and use the same quantity of sugar (i.e, 1 cup of pulp, 1 cup of sugar).

In a large pot, add the orange pulp and sugar and boil until well melded.

Cut 1/2 of the orange peel into very thin slices and boil in a separate pot until soft and translucent. Add to the orange pulp and boil for 3-4 minutes.

Remove the marmalade from the heat and allow to cool completely.

When it cools to room temperature, store in sterilized jars.

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