Marmalade cannot only make any food look glossy, but it also makes it more delicious. Today, I will be helping you in preparing orange marmalade at home.
To make orange marmalade boil oranges, lemons, water, and sugar at different boiling temperatures and timings. At last, refrigerate it and marmalade is ready to enhance your food.
You can also use orange extract or any of its substitutes in the recipe. You must be excited to make the recipe but hold your horses.
This was just an overview of the recipe and the detailed recipe is mentioned below. So let’s check them out. Before that, check out the other sauce recipes as well.
Other Sauce Recipes That You Can Try
- Raisin Sauce Recipe
- Wasabi Aiole Recipe
- Honey French Dressing Recipe
- Meuniere Sauce Recipe
- Cranberry Cream Cheese Dip Recipe
- Meuniere Sauce Recipe
- Horseradish Sauce Recipe
- Fish Sauce Recipe
- Spicy Pudina Chutney Recipe
- Apple Chutney Recipe
What Equipment Will You Need To Make Orange Marmalade?
- Pot – Prepare the orange marmalade in a pot until it is set.
- Bowl – Keep marmalade covered and let it rest overnight at room temperature in a bowl.
- Knife – Take the oranges and lemons and cut them both into half crosswise, followed by cutting into thin half-moon slices with a knife.
- Spatula – Stir in ingredients using a spatula until everything is well dissolved.
How Much Time Will You Need To Make Orange Marmalade?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 3 Hours | 3 Hours 10 Minutes |
What Ingredients Will You Need To Make Orange Marmalade?
- Oranges – Choose organic oranges which aren’t waxy. Choose thin skinned oranges for best results, so there’s less chance to make the orange marmalade bitter.
- Lemons – Lemons will help the jam set up and make it safe for canning.
- Water – The orange marmalade will thicken with water.
- Granulated Sugar – Granulated sugar will help preserve the marmalade, balance the flavors, and helps it to set up.
Steps To Make Orange Marmalade
1. The Basics
Take the oranges and lemons. Cut them both into half crosswise, followed by cutting into thin half-moon slices.
Now, take a large stainless steel pot and add the sliced oranges, lemons, and leftover juices. But make sure you remove the seeds from the lemons.
Now, pour in the water to the pot and give everything a boil. Once it is boiled, stir the sugar into it until it is dissolved.
Keep it covered and let it rest overnight at room temperature.
2. Marmalade Is Ready
The next day, give it a boil again and then reduce the heat to low. Let it simmer uncovered for two hours. Now, increase the heat to medium and boil for another thirty minutes.
The marmalade is almost ready and keeps cooking until the temperature reaches 220 degrees. Achieving this temperature is important as at this temperature, the natural pectin gels with the sugar.
Now, we have to check if the marmalade is ready or not. To check, place a small amount on a plate and refrigerate the mixture until it becomes cool.
Nutritional Information
| Calories | 185 kcal |
| Carbohydrates | 1 g |
| Protein | 27 g |
| Fat | 10 g |
| Vitamin C | 124 mg |
How Will Orange Marmalade Look And Taste Like?
This orange marmalade is sweet, not bitter, and full of texture with the peels and orange sections. It is made without the bitter pith.
It usually has fruit peel, which gives the condiment an aromatic bitterness. Slather it on toast, biscuits, or muffins, or use it to fill layers of a cake or thumbprint cookies.
This homemade orange marmalade is a wonderful combination of sweet and bitter, and fills your kitchen with an addictive aroma, leaving you with jars full of orange deliciousness that will keep for weeks.
Recipe Card
Orange Marmalade Recipe
Equipment
- Pot
- Bowl
- Knife
- Spatula
Ingredients
- 4 Oranges (cleaned and seedless)
- 2 pc. Lemons
- 8 cups Water
- 8 cups Granulated Sugar
Instructions
- First, take the oranges and lemons. Cut them both into half crosswise, followed by cutting into thin half-moon slices.
- Then, take a large stainless steel pot and add the sliced oranges, lemons and leftover juices. But make sure you remove the seeds from the lemons.
- Now, add the water to the pot and give it a boil. After it is boiled, stir the sugar into it until it is dissolved.
- Keep it covered and let it rest overnight at room temperature.
- The next day, again give it a boil and then reduce the heat to low.
- Let it simmer uncovered for 2 hours. Now, increase the heat to medium and boil for another 30 minutes.
- The marmalade is almost ready and keeps cooking until the temperature reaches 220 degrees.
- Achieving this temperature is important as at this temperature, the natural pectin gels with the sugar.
- Now, we have to check if the marmalade is ready or not. To check, place a small amount on a plate and refrigerate the mixture until it becomes cool.
Video
Nutrition
Frequently Asked Questions (FAQs)
What if my orange marmalade didn’t thicken?
Stir in a package of liquid fruit pectin and boil for 1 minute.
Why is my marmalade too thick?
It was cooked too long. Return to pot over medium heat and stir in additional water.
How to avoid bitter aftertaste of orange marmalade?
The white plith that lines the orange can cause the marmalade to be bitter but is important in adding a natural pectin. This is why I suggest buying oranges with a thin skin. If your oranges have an overly thick layer of plith, scrape some out before adding to food processor.
What is the difference between orange jam and marmalade?
Jams are made from one type of fruit or vegetable, whereas marmalade must use a citrus fruit in its preparation. Jams use the entire fruit by crushing, pureeing and cooking, whereas marmalades consist of the citrus peel, pulp and the juice (not the whole fruit).
Conclusion
Do give orange marmalade a try and share your reviews too. Your doubts are most welcome in my comment section below. So write them up and I will be replying to them with my best knowledge.
