Greek Recipes

Greek and Cypriot recipes

Orange Jam – Marmelatha Portokali – Method 1


  •  1 kilo of oranges
  •  1 lemon
  •  2 litres water
  •  1 kilo sugar


Orange Jam - Marmelatha Portokali

Orange Jam – Marmelatha Portokali


  • Wash the oranges and lemon under plenty of running water.
  • Cut the oranges and lemon in 8 parts.
  • Remove the pits and cut off any hard parts (membranes) and keep the pits and membranes.
  • Place the pits and membranes in a bowl and cover them with part of the water.
  • Cut the rest of the orange and lemon parts in small pieces, place them in a pot and pour in the remaining water and let it stand for about 24 hours.
  • Place the pot over medium heat to boil.
  • Add the water from the pits, tie the pits in a thin cloth (tourbani) and put them in the pot with the orange pieces.
  • Simmer for about 40 minutes and add the sugar stirring with a wooden spoon to melt the sugar.
  • Increase the heat and boil the jam for about 1 1/2 stirring occasionally with the wooden spoon so it will not stick to the bottom of the pot.
  • When you get the desired thickness of the syrup, remove from the heat, remove the cloth (tourbani) with the pits and let it cool down completely.
  • Place in sterilized jars and refrigerate.

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