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Orange marmalade is a standard fare abroad, but each orange marmalade recipe is different from the next. Some are tremendously complicated: peel, but no, remove, strain something, and then add it again. It is enough to buy a jar or orange jam in the supermarket and finish with that.
But that's not what this is about: I love learning how to make the best and simplest version of everything. So I set out to crack the code for orange marmalade and get to the heart of what really matters. This recipe is just that: an easy sweet orange jam with a bright citrus flavor and just a hint of bitterness from the peel.
Orange Jam Ingredients:
Oranges, some lemons and a little sugar. That's. However, don't let the amount of sugar put you off. After all, you'll only be eating it by the tablespoon … hopefully!
Can you use regular oranges to make jam?
You can absolutely make the best homemade jam with seedless oranges. However, if you are lucky enough to find Seville oranges, grab them! Seville is a type of orange with a short season (January-February). Fans of orange marmalade love them for their bitter, thick peel, as well as for their intense flavor in the marmalade.
This easy jam recipe is sweeter: use oranges and lemons to mimic the bitterness of Seville oranges. If you like that your jam is not bitter, this is the recipe to try.
If you have other winter citrus, you can also make jam with tangerines, kumquats, blood oranges, or grapefruits. Everything is delicious
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Does jam need pectin?
Pectin, the ingredient that gives jellies and jams a frothy body, is concentrated mainly in the citrus peel, in the white and inner part of the skin called the pith.
Since this recipe uses whole orange, marrow, and everything, thinly sliced, there must be enough natural pectin for the jam to install properly without adding more.
How is homemade orange marmalade made?
This recipe simplifies the often complex process of making jam, and still makes delicious orange preserves.
- First, you gather your citrus and give everyone a good scrub to remove wax from the skin.
- Then, with a sharp knife, cut the fruit in half, removing the errant seeds, and very finely cut the halves, skin, fruit and all.
- Boil the fruit in water until it softens. Turn off the heat and add the sugar, then let the entire pot cool on the counter overnight to soften the fruit even more. (If you want to add a cinnamon stick, vanilla, or a couple of star anise to the jam, now is the time to do it.)
- The next day, bring the sugar and fruit mixture to a boil and simmer for another two hours, stirring occasionally.
- After simmering, raise the temperature a little so that the jam can reach 222 degrees. This is the crucial temperature for jams and jellies, to ensure that sugar and pectin gel properly.
If the temperature exceeds 222 degrees, the jam can burn and you will be left with a caramelized mess!
Store in super cute jars like these Weck jars with lids and refrigerate, or place them using a steam canner or a water bath method.
How to make orange marmalade in a clay pot:
I make homemade orange marmalade on the stove, but some people love to use their pot. Let me know how you like it in the comments.
- First, prepare your citrus. Add oranges and 8 cups of water to the slow cooker. Set to HIGH and cook for 2 hours, covered.
- After 2 hours, add the sugar. Set the crock pot to LOW and cover. Cook for 6 hours, stirring every hour or so.
- Remove the lid from the slow cooker, set it to HIGH and cook the fruit for at least 2 more hours, until the jam has thickened.
Can you make low sugar orange jam?
You can decrease the amount of sugar you use in the jam, but at the end of the day the jam will still be sweet. Sugar should be included primarily to help the jam set and to keep the taste and texture from changing over time. Making jam with less sugar can also shorten its shelf life.
Some cooks make low-sugar jam with a pectin specifically formulated for low-sugar preserves. With this product, you can make jam with your favorite sugar substitutes and still get a spread. Try it out and let me know how it goes!
Can you make orange marmalade with agave nectar?
I tested this at the request of a commenter below. It wasn't BAD, but I felt the agave didn't penetrate and sweeten the peel as well as the sugar. The consistency was fine. But the bark tasted like bark. I do not recommend this replacement.
How can you tell if Orange Marmalade is ready?
It is true that it can be difficult to know how thick or thick the jam should be, especially when it is still cooking. Once the cooked jam cools down, it will thicken, I promise. But when can you stop cooking jam?
I rely on the cold plate method to determine how far away the jam is. You can put a tablespoon of hot jam on a plate and put it in the freezer to chill, or put a little on a frozen plate just out of the freezer.
If the mixture wrinkles slightly when you draw a spoon or a finger on it, it has reached the set point. Your jam is ready to go!
By the way, orange marmalade takes 24-48 hours for natural pectin to fully establish itself. If your jam still looks a little runny when it cools, check again in a day or two. I bet it'll be fine.
Ways to use orange jam:
You probably don't need a reason to eat it from the jar per tablespoon; the best orange marmalade can be quite addictive. But here are a few ways I've been enjoying it, in case you need an idea or two.
Candy: Spoon over fresh vanilla ice cream, rolls, or sourdough bread for a burst of juicy orange flavor. How about I serve it along with my lemon and olive oil cake to make a citrus lover's dream come true? My grandmother's recipe for Homemade Growing Rolls would also be the perfect vehicle for orange marmalade.Tasty: Orange combines very well with meat, especially pork and chicken. Spread a few tablespoons of orange marmalade on top of a roasted chicken to make a chicken with easy orange marmalade. Or make a simple orange frosting for the grilled pork chops.
My orange marmalade recipe is made with ordinary oranges and lemons, and it's as easy as it is delicious. Each shiny scoop makes your morning toast shine. If you love candied oranges and canned fruit, I bet you'll do it regularly. Preparation time: British cuisine 10 minutes Cook time: 3 hours Night soak 8 hours Total time: 3 hours 10 minutes Servings: 60 tablespoons Calories: 107kcal
- 4 large seedless oranges washed and clean
- 2 lemons
- 8 cups of water
- 8 cups sugar
- First cut the washed oranges and lemons in half crosswise, then into very thin crescent slices. Discard the seeds. Place the sliced fruit along with its juices in a stainless steel pot.
- Add water and bring the mixture to a boil, stirring frequently. Remove from the heat and add the sugar until it dissolves. Cover and let sit overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring frequently, for another 30 minutes.
- Remove any foam that forms on top. Cooking: the jam until it reaches 220 degrees.
- If you want to be doubly sure that the jam is ready, place a small amount on a plate and refrigerate it until it is cold but not cold. If it is firm, liquid or hard, it is ready. It will be a golden orange color. If the jam is liquid, continue cooking it; if it's difficult, just add a little more water.
- Pour the jam into clean, hot mason jars; Wipe the tires well with a clean, damp paper towel and seal with the caps.
If you store it for storage, use a steam or hot water canner to properly seal the lids, according to the packaging instructions. Otherwise, refrigerate and use within one month.
Serving: 2 tablespoons | Calories :: 107kcal