ORANGE MARMALADE/CITRUSY SPREAD WITH ORANGE
This citrus marmalade or fruit spread is divinely tasty, juicy, and flavorsome. Prepared with orange pulp, juice, and peels; this orange marmalade is super fresh and worth relishable. Interestingly, you don’t need a long list of ingredients to prepare this marmalade and spend ages in the kitchen. This sweet-sour and slightly bitter relish requires only three ingredients to make and here you are a tasteful treat is ready!
The only task is to remove the white thin skin, seeds, and pith from orange wedges and peels. As the pith is bitter in taste, it is removed by scratching with a spoon. The rind is left, which is full of aroma and flavour due to the presence of oils. This rind is chopped finely to get the zest or Juliane, and this is the best part of this delicious jam.
This orange marmalade is so versatile to use as a spread on bread toast for breakfast. I use this marmalade in puddings and baking of orange cakes and muffins. Every single part of an orange is useful. Even zest and rind juliennes are used to make the candied orange peels to use differently in desserts
Prep Time – 20 minutes
Cook Time – 15 minutes
Type – Fruit Spread/Relish /Jam
Cuisine – World
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Oranges/kinnows/Mandarin – 3-4 (500 g)
• Sugar – 150 g Or 3/4 bowl
• Juice of 1 lemon
● PREPARATIONS TO BE DONE
1 – Wash and peel the oranges. Give a few cuts lengthwise and remove the peels
2 – Remove the light skin and threads from the oranges, making them clean
3 – Seperate the segments and remove its skin and seeds
4 – Add all the segments to a wet blender and blend them coarsely to get the pulp
5 – Remove the white pith of orange peels by scratching with the help of a spoon (white pith is the most bitter part of an orange)
6 – Cut the orange peels into thin juliane and keep them aside
● HOW TO MAKE ORANGE MARMALADE
1- Add the coarsely blended pulp to a saucepan and keep it on the flame and allow it to boil
2- Add sugar to the pulp and stir it so that sugar dissolves completely
3- While the pulp is boiling, you will notice the scum on top all around. Collect the scum with a spoon and discard it
4- Add the rind juliane and allow the pulp to boil at low-medium flame *(quantity of rind Julians depends on your taste and wish. I have used all of them as I like their slightly bitter taste with sugary jam)
5- Within ten minutes the pulp will start to thicken because of sugar. Keep stirring now so that it doesn’t stick at the bottom
6- After 5 minutes the pulp will get thick to the perfection
7- Switch off the flame now. If it is a little liquidy, no worries it will become thicker when it cools down completely
8- When the orange marmalade is still warm, add the juice of one lemon and mix well (lemon juice increases the shelf life of marmalade)
9 – When orange marmalade is cooled down completely, store it in a clean glass jar and refrigerate
10 – Make the best use of orange marmalade as a spread on a bread slice in the breakfast or use it in the batter to bake an orange cake or orange muffins
YOU MAY ALSO LIKE
ORANGE AND CHOCALATE FLAVORED MUFFINS
