Homemade orange marmalade is made by finely slicing the orange peel and simmering it with the fruit and less sugar than usual over low heat until it sets. Ladled into jars and freezer-friendly, it makes a practical sweetener for breakfast tables and lunch boxes.
Wash the oranges and lemon well and slice the peel into very thin strips, then segment the flesh and remove the seeds.
Cover the peel strips with water in a bowl, cover the bowl and leave it in the fridge overnight; this soak reduces the peel's bitterness.
Put the drained peel strips, the orange and lemon segments, the lemon juice and the water into a wide pot and simmer over low heat for 15 minutes until the peel softens.
Add the sugar and stir until dissolved, then simmer over low-medium heat, stirring, for another 25 minutes. It is ready when a drop on a cold plate wrinkles within a few seconds.
Fill the hot marmalade into jars sterilised beforehand in boiling water, seal tightly and leave upside down to cool at room temperature.
To check the set, drop a little marmalade onto a cold plate; if it wrinkles within a few seconds, take it off the heat, otherwise simmer for another 5 minutes. If you fill the jars without sterilising them in boiling water for 10 minutes first, the marmalade will spoil quickly.
Replacing half the sugar with honey darkens the marmalade and leaves it a touch runnier; simmering for five minutes longer firms the set back up.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.