Orange Marmalade Recipe
Category: Jams and Preserves
Servings: 1 batch (approximately 4-6 jars)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Oranges | 2 kg |
| Sugar | 400 g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Fat | 0g |
| Carbohydrates | 50g |
| Protein | 0g |
| Fiber | 4g |
Instructions:
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Sanitize Jars:
Before starting the marmalade, ensure that your jars and lids are properly sanitized. You can do this by boiling them according to the health guidelines from your local authorities. Place the jars in boiling water and let them sterilize as you prepare the marmalade. -
-
Prepare the Oranges:
Begin by peeling the oranges, making sure to remove all the bitter white pith. This is crucial for a smooth and flavorful marmalade. Cut each orange in half and then slice each half into four pieces. Repeat this process for all of your oranges until you have approximately 1 kg of prepared orange segments. -
Cook the Marmalade:
Transfer the prepared orange pieces into a large pot. Place the pot on medium heat and add the sugar. Stir occasionally to help the sugar dissolve into the orange mixture. Once the sugar has completely dissolved, continue to cook the mixture. -
Monitor the Temperature:
Using a food thermometer, monitor the temperature of the marmalade. Once it reaches 108°C (226°F), it is ready to be jarred. This is the key point to ensure that your marmalade sets properly. -
Jar the Marmalade:
Carefully ladle the hot marmalade into the sterilized jars using a funnel. Be sure to wipe the rims of the jars with a clean cloth to remove any spilled marmalade. Immediately seal the jars tightly with their lids. -
Seal the Jars:
Once the jars are sealed, invert them (turn them upside down) and let them cool completely in this position. This step helps to create a vacuum seal, ensuring that your marmalade will stay fresh for a longer time. -
Check the Seal:
After the jars have cooled, check the seals to ensure the marmalade is properly preserved. Press gently in the center of each lid – if you don’t hear the classic “click-clack” sound, then the seal has formed correctly. -
Store and Enjoy:
Once the marmalade has cooled and the jars are sealed, store them in a cool, dry place. Let the marmalade sit for a few days before enjoying, as this allows the flavors to develop fully.
Your homemade orange marmalade is now ready to be enjoyed on toast, pastries, or as a topping for various desserts. Enjoy the fresh, citrusy sweetness that only a homemade marmalade can bring!
