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orange marmalade

Orange Marmalade

Abhipriya Raghav
A sweet marmalade recipe with a hint of bitterness made with fresh oranges.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Condiment
Cuisine American, Scottish
Servings 1 jar

Ingredients
  

  • 6 ripe oranges, approx 1.2 kgs
  • 3 cups sugar
  • 2 cups water

Instructions
 

  • Wash and pat dry all the oranges. Using a peeler, remove the orange zest leaving behind the white colored pith.
    orange marmalade
  • Chop the zest into thin strips and set aside.
    orange marmalade
  • Cut the ends of each orange and remove all the pith from it. Then cut the flesh alone and collect it with all the juices in a bowl. Also, collect the membrane and seeds and tie it in a muslin cloth.
    orange marmalade
  • To a pan, add the zest, the flesh along with the juices, water and sugar. Let it cook on low heat. Keep stirring until the sugar dissolves.
    orange marmalade
  • Bring the mixture to a boil and add the muslin bag to it. Let the marmalade cook until it reaches 220 F and let it cook for 5 minutes in the same temperature.
    orange marmalade
  • Take the marmalade off the heat, remove the muslin bag and let it cool down. Store in sterilized jars. Serve marmalade on breads or croissants.
    orange marmalade

Notes

  • While cutting the orange zest, make sure the pith (white inner part) is not included. This pith will lend a very bitter taste to the orange.
  • Chop the zest into thin strips to make sure the marmalade is in a spreadable consistency.
  • The membranes and the seeds act as natural pectin and helps to thicken the marmalade.
  • Do not reduce the amount of sugar used. This amount will also affect the consistency of the marmalade.
  • When the sugar dissolves completely, stop stirring the mixture.
  • Bring the marmalade to 220 F. This will also affect the consistency.
  • If your marmalade has not set even after 48 hours, then bring it to the above mentioned temperature and cook for further 5 minutes. Also, try adding some sugar if you have altered the amount.
  • Always store the marmalade in sterilized, moisture free jars. They remain good at room temperature for a month.
Keyword american, breakfast, christmas, fruit pectin, jam, marmalade, orange, orange marmalade, scottish