Making an Orange Marmalade Recipe in winter is part of my bucket kitchen to do list every year. The fragrant fruity citrus jam with fresh organic oranges is an authentic family recipe made without pectin, prepared from scratch and includes only two ingredients.
Learn how to make orange marmalade from scratch further below.
Preferably, you might want to use more sour/bitter orange variations for making this orange marmalade recipe. The reason for that is because high acidity, resulting is sour oranges, and bitterness in the orange skin are a sign of higher natural pectin amount in citrus fruits, such as oranges.
What is pectin?
Pectin can be mostly naturally found in higher dosages in fruits such as citrus fruits, apples and pears. Pectin is a stabilizer and gelling agent, which is used extensively in commercially available jams and sauces. Pectin gives food items such as preserves a longer shelf life and so extends a jam’s consumable life.
Some jam recipes will call for pectin powder addition, however I have been trying to abstain from pectin completely simply because there are many fruits which have way enough natural amounts of pectin in them.
Also, pectin powder is difficult to be found in some countries.
Certain fruits should not be used without pectin powder addition in the making, such as grapes and cherries, because these fruits are poor in natural pectin.
Orange, mandarin, clementine, lemon, lime, grapefruit, pomelo, mosambi and similar citrus fruit peels have the highest amount of natural pectin. That is exactly why we add the peel into the marmalade.
What’s the difference between marmalade, jam and jelly preserves?
Essentially this is the most common perceived explanation.
- A Marmalade is made with cooked fruit pieces and the skin.
- A Jam is made and cooked with just fruit pieces.
- A Jelly is made by cooking fruits in water first, which is then strained and the juice is cooked with sugar.
Orange Marmalade Recipe – How to make orange marmalade below:
- 1 Kilogram organic Oranges
- 750 grams Sugar
- A few drops of Rum to disinfect
- about 3-4 Jam jars and lids (300-350 milliliter)
- Wash your oranges well and cut them into slices as shown. Place the orange slices in a larger pot.
- To the oranges in the pot add the whole sugar amount for the recipe and mix the content of the pot well. Keep the pot with the fruits on the stove, cook on slow heat for about 30 mins, while stirring once in a while, until you can see a rolling boil. At that point the marmalade should be ready and you can take it from the heat. Test if the marmalade is set by dropping some on a cold spoon, the preserve is ready if it doesn't run. If it runs, keep it for some more time on the heat and repeat the test until it doesn't run anymore.
- Reduce the marmalade to a mash with a hand mix so that you have only smaller pieces left in the marmalade for some structure. Pour the preserve into the clean jars.
- Add a few drops of rum into the clean jar lids. Then seal the marmalade jars well, keep up side down for a few hours. You can add a sticker label with the name on the jars. Store in a cold, dark and dry place and in the fridge once the jam has been opened.
Have you ever tried orange marmalade? Is it common in your place?
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