Orange marmalade

Making orange marmalade isn't that difficult. Here are our tips for perfect flavor and texture.

Orange marmalade is the winter preserve par excellence. Enclosing the flavor and color of this citrus fruit in a jar allows you to enjoy its properties, as well as its taste, even when the season is late. However, preparing this citrus jam could hide some pitfalls, one above all the bitter taste .

In fact, if not treated correctly , oranges could make the final result less appreciable, especially for those who prefer to have a sweeter jam. But don't worry, with our advice this won't happen. The best oranges for making jam are navels .

How to prepare the orange marmalade recipe

1. First, peel the oranges and weigh the pulp (trying to eliminate all the bitter white filaments). Transfer it to a pan and add half the weight of sugar .
2. Transfer to the stove over high heat then, as soon as the sugar has dissolved, lower it and continue cooking for about 1 hour . To thicken the orange marmalade, cook it for a long time: the pectin naturally present in the fruit will serve as a thickener.
3. The jam is ready when the temperature measured with a kitchen thermometer has reached 108°C . Alternatively, proceed with the classic saucer test .
4. The choice is yours whether to puree the jam with an immersion blender or with a food mill to make it more homogeneous. In all cases it is important that when you transfer it into sterilized glass jars it is boiling.

To better understand all the steps, here is a video recipe of the jam.

This jam can be used both to prepare delicious desserts, such as tarts or cakes , and to combine with mature cheeses .

Variants

Keep in mind that this recipe is easy to customize to your tastes. Lovers of spicy flavors will love the one flavored with ginger while for a more delicate (and wintery) version we recommend the orange and cinnamon marmalade . Add 2 sticks while cooking and remove them before transferring it to the jars.

Among the most popular variations is orange marmalade with zest . In this case it is essential to use organic and untreated oranges. The zest should be removed with a potato peeler, cut into strips and boiled twice to remove the bitter taste as we tell you in detail in the dedicated recipe.

For those who are more attentive to their figure, here is the sugar-free orange marmalade , sweetened by apple and perfect to enjoy for breakfast.

Conservation

The jam can be stored in the pantry for over a year . Once opened, it should be placed in the refrigerator and consumed within 2 weeks.

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Bitter orange marmalade