• 6 large oranges 
  • 3 lemons, juiced 
  • 6 cups water 
  • 2 cups black tea, brewed and chilled 
  • 8 cups granulated sugar 
  • ½ tablespoon szechuan peppercorn, lightly crushed 


  1. Prepare the oranges by slicing the ends off and cutting the rinds off. Cut the rinds into very thin ribbons. Leave the white pith on the skins as that will help thicken the marmalade. Juice the peeled oranges. 
  2. Add the orange juice, thinly sliced orange rinds, lemon juice, black tea & water to a large pot. Bring to a boil while stirring often. Remove from the heat, add the sugar, stir in the sugar until it dissolves. Cover the pot and stand overnight at room temperature.   
  3. The next day, bring the mixture back to a boil, reduce the heat to low and simmer for 2 hours. Turn the heat to high and cook for an additional 30 minutes.  
  4. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220°. This is the temperature required for the natural pectin in the fruit to gel with the sugar. An easy way to tell if the marmalade has gelled is to spoon a small amount onto a cold plate. 
  5. Chill in the refrigerator. It may take anywhere from 24-48 hours for the pectin to set up properly.