Chef Norman Heath shares his mother's marmalade recipe.

The next time you enjoy a glass of freshly squeezed orange juice, you may want to think twice before throwing away the peels. 
Oranges are in season and they are great for many things, including making a delicious homemade marmalade.
Food wastage is still a major concern and what better way to reduce this problem than finding creative ways to reuse leftovers. 

Executive Chef at the Radisson Blu Hotel Waterfront, Norman Heath has found a way to recycle leftover orange peels from the hotel’s juice bar by making his mother’s marmalade. 

Everyday 20kg’s of oranges are delivered to the hotel for guests to enjoy fresh orange juice at breakfast, after which the peels were simply thrown away. 
For Chef Heath, the only solution was introducing guests to his mother’s marmalade and at the same time reducing the amount of waste. 

Make your own marmalade at home - Chef Heath shares a few tips:    

  • Always use a sugar thermometer to get the best consistency and make sure the jars are well sterilized for best shelf life’.
  • Use sterilised jars.
  • The mixture should be a little warm so that the jars will seal properly.
  • It’s the perfect accompaniment to toasted bread and freshly brewed coffee.

Marmalade Recipe

Ingredients 

  • 5 cups of navel orange rinds with most of the pith removed, cut into strips. 
  • 5 cups of sugar.
  • 5 cups of liquid 1/3 water 2/3 orange juice

Method 

  1. In a saucepan combine rind, water, juice and sugar.
  2. Bring to the boil.
  3. Mixture needs to reach 110 degrees celsius.
  4. Remove from the heat.
  5. Allow to cool for a bit.
  6. Put mixture in a jars.

The results are certainly there to taste; tangy and sweet, balanced with a citrus edge