{"id":36691,"date":"2024-08-14T01:28:06","date_gmt":"2024-08-13T23:28:06","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=36691"},"modified":"2024-12-01T23:19:20","modified_gmt":"2024-12-01T22:19:20","slug":"easy-homemade-orange-marmalade-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-homemade-orange-marmalade-recipe\/","title":{"rendered":"Easy Homemade Orange Marmalade Recipe"},"content":{"rendered":"
\"recipe

Orange Marmalade<\/p><\/div>\n

Homemade Orange Marmalade <\/strong><\/span><\/div>\n

It’s the height of orange season, so you can make a delicious jam.<\/strong><\/p>\n

Every year, I make jams from a wide range of fruits to enjoy all year round. In summer, I make it with strawberries, apricots, mirabelles etc… and in winter with citrus fruits, like the lemon or orange jam<\/strong>.<\/p>\n

It’s so easy to prepare, with no additives or preservatives, and made with quality fruit that it would be a shame to keep buying store-bought jam. I’ve put together a comprehensive article with all the tips you need to make a successful jam<\/strong>.<\/a><\/p>\n

What you’ll love about homemade orange jam<\/strong><\/h2>\n

Easy recipe:<\/strong>  Preparing this jam will take you very little time, and you’ll need just 2 ingredients: beautiful oranges and sugar. <\/p>\n

Quality control:<\/strong> When you make your own orange jam, you know what’s in it. You choose the quality of oranges, which must be fresh and with a thin skin. This allows you to avoid preservatives and additives, for a more natural and authentic tasting experience.<\/p>\n

Year-round storage:<\/strong> In winter, when oranges are in season, use them to make jam. So you can enjoy this delicious, flavorful fruit all year round.<\/p>\n

\"easy<\/p>\n

Tips for making orange jam<\/strong><\/h2>\n

Choosing oranges:<\/strong> If possible, opt for organic oranges. They should be firm and thin-skinned. They’ll have less white skin on the inside, and you’ll get to the supremes quickly by peeling them raw.<\/p>\n

The amount of sugar:<\/strong> For a long shelf-life, don’t go below 700 g of sugar per kg of oranges (flesh and juice). If you want to make a small quantity of jam for two weeks’s storage in the fridge, you can reduce it to 400g of sugar.<\/p>\n

Lemon juice:<\/strong> Add the juice of one small lemon for every 1 kg of fruit ready for cooking. The acid in the lemon helps the fruit’s pectin to work, which is what makes the jam jellify.<\/p>\n

Cooking:  <\/strong>The jam should be cooked in a large pot over high heat to speed up evaporation. Fast cooking preserves the fruit’s beautiful color, flavor and aroma. Avoid long, slow cooking of jam<\/span>, which will spoil the fruit.<\/p>\n

Sterilizing jars: <\/strong>It’s essential to sterilize jars and lids to keep jam fresh for longer. You can sterilize them in a pot covered with water and boil for 15 minutes after boiling. Remove and turn out onto a towel to drain. <\/p>\n

A knob of butter:<\/strong> A small knob of butter is added to the jam at the start of cooking to minimize scumming.<\/p>\n

Filling the jars:<\/strong> Fill them almost to the brim with the hot jam. Screw the lids on tightly and turn them upside down on a towel until cool. The hot jam will sterilize the empty space at the top of the jar.\"easy<\/p>\n

Preparation steps<\/strong><\/h2>\n
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NB:<\/b> Find the complete recipe with detailed ingredient quantities<\/b> in the recipe- card at the end of the article, which you can also print out. Below are the instructions, which you can also view in images.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Preparing oranges <\/strong><\/p>\n

Scrub and wash the oranges well, then wipe dry.<\/p>\n

Zest two oranges, one with a fine or microplane grater and the other with a coarse grater. You can peel the orange, remove the white skin and cut it into julienne strips. Cut each julienne into small pieces of about 2 cm. You can add more to your jam if you like the bitterness. <\/p>\n

Peel oranges raw with a sharp knife. Remove the bitter white skin and leave only the flesh. Remove any seeds.<\/p>\n

Cut into 4 and remove the white inside. If you can recover only the supremes without the membrane, that’s ideal. <\/p>\n

Cut each orange pulp wedge in half and pour into a bowl, catching any juice that has dripped onto the board.<\/p>\n

\"Orange

Preparing oranges<\/p><\/div>\n

Macerate<\/strong><\/p>\n

Weigh the peeled and cut oranges to obtain 1 kg of fruit.<\/strong><\/p>\n

Pour into a pot with high sides to prevent overflow. It should be at least twice the height of the fruit and sugar.<\/p>\n

Add the sugar and mix well. Cover and leave to macerate for at least 6 hours before cooking. <\/strong>I usually leave overnight.<\/p>\n

In the 4 images below, the last one is the one after maceration.<\/p>\n

\"preparation

Macerate oranges with sugar<\/p><\/div>\n

Jar sterilization <\/strong><\/p>\n

The next day, just before cooking, sterilize the jars. Wash them and put them in a large pot with a lid. Cover with water and bring to the boil. Allow 15 min from boiling. <\/p>\n

Turn them and the lids onto a towel to drain. Do not wipe them.<\/p>\n

Cooking jam <\/strong><\/p>\n

Add the juice of a small lemon and a knob of butter to the macerated oranges and sugar, then bring to the boil.<\/p>\n

Stir, then cook for 15-20 min from boiling. At first, stir occasionally, but towards the middle of the cooking time, stir constantly to prevent the jam from sticking to the bottom. Use a skimmer to crush the fruit.<\/p>\n

Cooking time will depend on the amount of juice and the degree of heat, so check the consistency on a plate taken from the freezer. Add a teaspoonful of jam, wait a moment and tilt the plate. The jam should set slightly. <\/p>\n

Don’t overcook your jam to the consistency of a cold jam. At the end of cooking, it should be glossy but runny and fairly liquid. As it cools, it will firm up.<\/p>\n

If you thicken it too much, you’ll end up with a very thick jam.<\/p>\n

If there is a little foam towards the end of cooking, remove it with a skimmer.<\/p>\n

\"cooking

jam cooking and bottling<\/p><\/div>\n

Remove from the heat and immediately fill the jars to within 1 cm of the rim, using a funnel if possible. Screw the lids on tightly and turn them upside down on a towel until cool.<\/p>\n

After this time, turn the jars right-side up and store in the cupboard, away from light.<\/p>\n

Once opened, store in the refrigerator.\"orange<\/p>\n

How to fix jam consistency issues?<\/strong><\/h2>\n

The next day, you may find that your jam is too thick or runny. Don’t worry, you can get it back.<\/p>\n

To do this, when you put the jam in jars, place 2 large spoonfuls in a cup and strain. The next day, check the consistency. If everything’s gone well, there’s nothing more to do.<\/p>\n

However, if the jam is runny, you’ll need to re-cook it a little more.<\/p>\n

If it’s very thick, stir in a little water until the desired consistency is reached. Bring to the boil and let it boil briefly, then remove from the heat.<\/p>\n

The jars must be re-sterilized before pouring in the jam. <\/p>\n

Suggestions for other jams<\/strong><\/h2>\n

Strawberry jam<\/strong><\/a><\/p>\n

Apricot jam recipe<\/strong><\/a><\/p>\n

Lemon jam<\/strong><\/a><\/p>\n

Fig jam recipe<\/strong><\/a><\/p>\n

Mirabelle plum jam<\/strong><\/a><\/p>\n

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Easy Homemade Orange Marmalade Recipe<\/h2>\n\t\t
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