Orange Marmalade
Orange marmalade is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg oranges (e.g., bitter oranges; untreated)
- 1 kg sugar
Instructions
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1.
Wash the oranges hot, pat dry and zest them. Cut each fruit crosswise in half and use a cloth to squeeze out the juice, catching it directly in a pot. Bundle all the pressed orange remnants together in a cloth or place them in a linen bag. Hang the bag into the pot and tie the ends or string to the handle. Pour 1 l water over it and add the zest. Bring the contents of the pot to a boil, stirring occasionally. Simmer for about 30 minutes until the peels are soft.
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2.
Turn off the stove and remove the cloth. Let the peel remnants cool.
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3.
Pour the juice into a measuring cup to determine the required amount of sugar. Weigh about 225 g sugar per 250 ml and sprinkle it into the pot. Add the orange base again with the peel strips. Squeeze the peel remnants well in the cloth and scrape the bag with a spoon (scrape thoroughly to retain the pectin from the peels). Let the marmalade simmer for another 10–20 minutes, stirring occasionally and skimming off any foam if necessary.
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4.
After about 10 minutes perform a setting test: place 1 tsp of the hot orange liquid on a small cold plate. If it is still too runny, continue simmering; when it sets, the marmalade is ready to bottle. Turn off the stove and fill the marmalade into jars that have been preheated or boiled. Seal immediately.
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5.
During cooling rotate the jars occasionally so the peels distribute evenly inside.
