Orange Marmalade…. With summer gone, most of us think that the season for fresh, anti-oxidant rich fresh fruit is gone away too. On the contrary, it is even more important to have our fix of fruit juices during the cold season because of the immunity boosting powers they possess, and the wonderful things they do to our health.
With oranges being in season, a unique way of using the fruit rather than just the regular orange juice, is Orange Marlamade; sweet, tangy, fresh and a quick pep-me-up. You can even store this for months!
Recipe to make Orange Marmalade
- Naval Orange - 5-6
- Water - 1.5 liter
- Sugar - 1 kg
- 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.