Best orange marmalade recipe
Orange marmalade recipe is a golden, citrusy treasure that balances bold sweetness with a tangy burst of brightness. It’s like a sunrise captured in a jar. The flavor is complex rich yet refreshing melding the natural sugars of the orange with a hint of sharpness that lingers on the tongue.
The texture is pleasantly chunky, with small pieces of orange pulp and zest that provide a satisfying chew, making it more than just a spread, but an experience. Whether enjoyed for breakfast or as an afternoon snack, it’s a vibrant, simple pleasure that evokes the warmth of sunshine and the essence of freshly picked fruit.
Ingredients: What do you need to make this homemade marmalade?
Before starting the best orange marmalade recipe, gather all the necessary ingredients and material around you:For 1kg of untreated oranges.
- 1g of sugar
- 2 lemons
- 1/2 litre of water
This best orange marmalade is the simplest I've come across for making jam. The result is a smooth, spreadable, and absolutely delicious treat.
Directions: How to Make Orange Marmalade recipe?
Each spoonful carries a smooth, almost caramelized sweetness, followed by a burst of citrusy tartness from the peel that brings a zesty edge. So , how to make this delicieus orange jam:
Take the zest of the oranges, carefully washed, without damaging the white skin inside, and cut them into very thin strips. Peel the oranges to their flesh, that is, cut them into slices and remove the pepins. Weigh the oranges and put them in a terrine with the juice of the lemons in the proportion of two lemons per kilo of oranges.
Dip the peel strips in a pot of boiling water and let them blanch for 10 minutes, then drain. Put the sugar and water in a jam bowl. Let dissolve on medium heat until you get a thick, clear syrup. Dip the zest in it and then pour the orange slices and their juice 5 minutes later.
Cook for 1 hour without stopping mixing with a wooden spoon . Check the cooking by dropping a drop of marmalade on a cold plate at an angle: it should freeze immediately.
Then remove from the heatImmediately pour the marmalade into pots, previously scalded and dry, filling them louvered by ladle up to 2cm from the edges. Cut paper into the size of the jars. Dip them in alcohol and place one on the surface of each jar to cover the marmalad ans seal tightly
Rated well
During cooking, do not move away, stir the jam from time to time . Jam and marmalades can be covered hot but it is a good precaution to wait; you will see if they are taken and therefore cooked enough. Protect them while they are cooling with a clean cloth freshly ironed.
Tags
MARMALADE