Looking at our busy schedules, we often need a quick fix for our breakfast that is delicious and can also satisfy our hunger. Most of the days, we manage to cook a wholesome breakfast, but there are days when you just don’t have time for all the chopping and sautéing, and that’s when Marmalade or Jams comes to the rescue.
Just spread it on a toast, and you are good to go! That’s the reason, I always make some Jam and Marmalade at home beforehand and store in the refrigerator as it stays good for months. It is also a great way to utilize all the seasonal fruits, that we won’t be able to relish once the season is over. And thus, I am sharing one of my go-to Marmalade recipes, ORANGE MARMALADE.
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Sweet and tangy, this marmalade will surely satisfy your sweet tooth too. And what can be a better way to enjoy your favourite fruit all around the year. Right? Learn how to make Orange Marmalade, that also makes great gift during festivals or other special occasions. Here is the recipe of Orange Marmalade.
What is Orange Marmalade?
Orange Marmalade is a sweet, tangy and delicious spread that is made with fresh oranges. Apart from oranges, this marmalade uses just two more ingredients – sugar and water. The juice and peel from the oranges are cooked along with water and sugar to prepare this irresistible marmalade.
Which oranges are best to make Marmalade?
It is said that Seville Oranges or Bitter Orange are the best to make Marmalade, as they contain high pectin content, which helps to get thick consistency in the marmalade. You can even use Navel Oranges to make this marmalade.
Can I make Marmalade using Indian Oranges?
Yes you can use the Mandarin variety of oranges to make this Marmalade. The consistency of the marmalade might differ, depending upon which oranges are used to make it.
How to use Marmalade?
This Orange marmalade can be used in many ways, I will tell you how I use it often:
- Just spread it on your morning toast and have it for your breakfast/snack or can even make a orange marmalade stuffed french toast for the weekend breakfasts.
- You can add in to your desserts such as Pie or Tarts or can even top your creamy desserts and yogurts with this marmalade.
- You can even add this marmalade in your pan to make sauce for your meat. It delivers a delicious sweet tangy taste to it.
- If you love cocktails, add some to your gin, you will definitely love the taste.
- To up you pancakes or waffles or just add it your salad dressing. You can also add in your chocolates, cakes and muffins.
What is the difference between Jam and Marmalade?
Some people confuse both these things the same, but they have a slight difference. While Jam uses fruits juices and pulp of any fruit, Marmalade is made with only citrus fruits and uses juice and even the peel of the fruit to give it a chunky texture.
Why is Marmalade called Marmalade?
If we talk about the meaning of the word marmalade, it means quince jam. The word marmalade is borrowed from the Portuguese marmelada, from marmelo ‘quince’. Thus the name!
How to make Marmalade with pectin?
You just have to add 2 teaspoons of powdered pectin, 1 tablespoon of store-bought lemon juice, ¼ cup of water and 4 tablespoons of white granulated sugar to a heavy-bottomed saucepan for every 1 cup of orange marmalade you need to make.
Bring it to a boil. Stir it continuously with a heat-proof spoon, till you get the desired consistency.
How to store Orange Marmalade?
Transfer the marmalade in a clean sterilised jar and store in a cool dry place. The marmalade can be used for upto a year. Make sure that you close the jar tightly after every use.
Recipe Card
Orange Marmalade
Ingredients
- 5-6 Navel Oranges
- 1.5 litres Water
- 1 kg Sugar
Instructions
- Wash the oranges thoroughly.
- Halve the oranges and using a citrus juicer, squeeze the juice into a bowl.
- Take out the pulp and seeds and squeeze them as well to take out as much juice as possible and then tie it in a muslin cloth.
- Cut the peel into thin julienne.
- Add juice, muslin cloth, peeled thin julienne and water in a pan and cook for 1 to 1.5 hours until the peel has become soft and the marmalade has thickened.
- Add sugar and cook for another 3-4 minutes.
- To check if the marmalade is done to correct consistency, drop a little on a plate and refrigerate it for a few minutes.
- If it is done correctly then the surface of marmalade will become wrinkly.
- Transfer the marmalade in a clean sterilized jar.
- Store in a cool dry place.
- The marmalade can be used for upto a year.
Did you make this recipe? Let me know!