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Citrus Marmalade

Quiche 'n' Tell
A delicious marmalade of South African naartjis
Prep Time 40 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 10 mins


  • 6 large naartjis sweet limes or oranges
  • 600 g granulated sugar
  • 1 ltr water


  • Wash the fruit well, dry and peel or grate the rind. Be careful to leave out the white, bitter pith. Chop the orange segments into a rough dice and purée in a blender.
  • Strain all the juice through a sieve and save a little more than half of the pulp.
  • In a large pot, pour in the water with the juice, pulp and sugar and heat on medium, stirring till the sugar is dissolved completely.
  • Throw in the rind and bring the mixture to a boil. Once it is boiling vigorously, reduce to a simmer and leave to bubble away. Don't forget to stir occasionally but for the most part leave it alone.
  • The marmalade is done when the quantity is less than half and fairly thick. To check, drop a small teaspoonful on a plate and chill in the fridge for 10 minutes. If it sets into semi firm consistency your work is done.
  • Leave to cool and then pour into clean jars and store in the fridge.


The cooking time is approximate. It would depend on the juiciness of the pulp.