Greek Recipes

Greek and Cypriot recipes

Orange Jam – Marmelatha Portokali – Method 2


  • 9 oranges with thin peel
  • 2 lemons
  • 10 1/2 cups of sugar
Orange Jam - Marmelatha Portokali

Orange Jam – Marmelatha Portokali


  • Wash the oranges and lemons thoroughly under running water.
  • Place oranges and lemons in a pot on low heat with enough water to cover them until they are soft and well cooked.
  • Drain and reserve 1 cup of cooking liquid.
  • When they are almost cold, cut in quarters and remove the peels.
  • Place the pulp in a strainer and slice the peels lengthwise in thin slices.
  • Remove the pits and the membranes from the pulp and mash what ever is left from the inside of the oranges and lemons.
  • Place the pulp, the sliced peels and the reserved liquid from boiling in a clean pot and add the sugar.
  • Place the pot over high heat, stir occasionally with a wooden spoon and boil until the desire thickness of the orange jam is reached.
  • Remove from the heat, let it cool down completely, place in sterilized jars and refrigerate.

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