orange marmalade

Popular

Orange Marmalade

Because the pectin that makes marmalade gel comes from the pith, which is also the bitter part of the fruit, it can be tricky to get one without the other. Adding sugar doesn’t make the taste less bitter; it just makes it more bitter-sweet. The easiest solution is to zip the colorful part of the citrus peels off with a peeler and halve the fruit, squeeze the juice and pull out the pulp, giving it a rough chop, and then compost the pith. In that case, you’ll need to use store-bought pectin as a thickening agent.

Ingreadient Direction Related Post

Ingredients :

2 large navel oranges, halved
1 medium lemon, halved
3-1/2 cups water
3-1/2 cups sugar

Directions :

Squeeze oranges and lemon juice into a bowl; set aside. Place fruit halves and water in a large saucepan. Bring to a boil; reduce heat to medium. Simmer 30 minutes, stirring occasionally. Turn off the heat; let sit 1 hour. Transfer to a blender or food processor; pulse until roughly chopped. Return mixture to the saucepan; add reserved fruit juice and sugar. Simmer over medium-low heat, stirring occasionally at first. As the temperature of the mixture rises above the boiling point, stir constantly until it reaches 220° on a candy thermometer. Pour into heat-proof glass jars; let completely cool.