Classic Malta Marmalade | How to make Classic Malta Marmalade

By Namita Tiwari  |  19th Mar 2016  |  
5 from 1 review Rate It!
  • Classic Malta Marmalade, How to make Classic Malta Marmalade
Classic Malta Marmaladeby Namita Tiwari
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About Classic Malta Marmalade Recipe

Orangy, chunky and delicious marmalade made with juicy maltas from the hills which is great on buttered toasts. You may also dress up a simple cake with marmalade, use it in bread rolls and even add it to your ice cream.

Classic Malta Marmalade is an aromatic, flavorful and delicious dish which is very much popular in British. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Classic Malta Marmalade is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Classic Malta Marmalade at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 30 minute for the preparation and 45 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Classic Malta Marmalade by Namita Tiwari in step by step with pictures so you can easily learn how to cook the perfect Classic Malta Marmalade at your home without any difficulties. Classic Malta Marmalade is one of the representative dishes of British which you can serve in any special occasions.

Classic Malta Marmalade

Ingredients to make Classic Malta Marmalade

  • 8 Maltas (oranges or any citrus)
  • 2 lemons
  • 4 cups water
  • sugar

How to make Classic Malta Marmalade

  1. Wash and wipe the fruits. Slice all the fruits into half. Juice the Maltas and lemons. Separate the flesh and seeds. Collect all the seeds.
  2. With a sharp knife, scrape out the white membranes and keep them aside. Scrape out as much pith as you can from the juiced fruit. Discard the pith.
  3. Cut the peels (Malta and Lemon) into fine shreds with scissors. Collect all the seeds and membranes and tie them in a muslin cloth.
  4. In a large steel wok/container, take juice, flesh, peels and water. Place muslin bag in the side. Bring the mixture to a boil. Cook till the shreds become tender. Keep pressing the muslin bag from time to time.
  5. Seeds and membranes are rich in pectin. Whitish gel from muslin bag is pectin. It will help the marmalade set well.
  6. Turn off the heat. Discard the muslin bag. Cool the mixture and refrigerate overnight.
  7. The next morning, measure the mixture. For every one cup, add 3/4 cup sugar and boil.
  8. Keep boiling till it becomes thick. To test for doneness, drop a spoonful on the frozen plate. Push with a finger. If it has slight a film and collects, then it is done. If it spreads out thin, it needs to be cooked more.
  9. Repeat the frozen plate test.
  10. To sterilize the bottles, place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven.
  11. Ladle the Marmalade into warm sterilized jars, leaving 1/2 inch space.

My Tip:

Add more peels. It makes the marmalade chunky and chewy. You will also need- A hand juicer, a sharp knife, kitchen scissors, muslin cloth, a plate kept in freezer and jars.

Reviews for Classic Malta Marmalade (1)

Tikuli Dogra2 years ago

Stunningly gorgeous both in taste and texture. Thanks Namita for this treat.