Orange Marmalade
- By subham
- March 17, 2016
- No Comments
Preparation time:- 20-25 minutes Cooking Time:- 2 hours
Makes:- Approx. 3 jars of 450 gms each Level of cooking:- Intermediate
Ingredients
- Seville Oranges- 1 kg
- Water- 800 ml
- Sugar- 1 kg
- Lemon- 2 big
Method
Wash the oranges and lemons and dry it with a kitchen towel.
Cut the oranges into half and squeeze the juice using a juicer.
Scrape out the membranes or white part from the orange peel and cut the peel into thin strips. Keep them in a bowl.
Put all the seeds, squeezed flesh and membrane into muslin cloth and tie it up into a bag.
Cut the lemons and squeeze its juice in the same juicer jar containing the orange juice.
Place the orange and lemon juices, water, orange strips and muslin bag into a stainless steel pot and bring it to boil for atleast an hour on medium flame.
Keep stirring until it reduces into half of the initial volume. Switch off the gas and let it cool for some time.
Meanwhile, sterlize 3-4 medium size glass jars by boiling in water for 10-12 minutes. Let it remain in hot water till you are ready to pour the marmalade into it.
Remove the muslin bag from the marmalade and keep it in a strainer. Try to squeeze all the guey liquid from it into the juice bowl.
Switch on the gas and add sugar and keep stirring it.
Continue boiling it until it reaches 105ºC temperature and becomes little thick. To check the temperature you can use a thermometer or check for thickness by putting a teaspoon of the mixture in cold plate and wait for 1 minute. If its doesn’t flow easily then its ready to put into the jars.
Switch off the gas and fill the mixture into the hot sterilize jars .
NB: Make sure the glass jars are hot enough while you pour the marmalade into it as the glass jar may break if it is cold.
Clean the edges of the jars with a wet tissue and seal it tightly. You don’t have to wait for cool down before sealing.
Let it remain sealed for 12 hours.
Orange Marmalade is ready to eat with your favorite bread.
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