¡Ddelicious homemade orange marmalade recipes! One with the classic aroma of cinnamon, the other with bitter orange.
Ideal for breakfast or to add to cookies.
Oranges are one of Spain’s most famous citrus fruits, rich in vitamin C and vitamin A, They provide few calories, 42 Kcal per 100 g portion. In Digital journalist We tell you the step by step of this homemade orange marmalade.
The orange tree is the fruit of the sweet orange tree, a tree that belongs to the Citrus genus of the Rutaceae family.
It contains 42 calories per 100g serving and is high in water (88.6%).
How to sterilize jars for jams or preserves?
Fortunately, the orange is a fruit with a high acidity rate, this prevents the development of bacteria, but the containers must still be sterilized.
They must be completely clean, otherwise it may affect the content, jam. We explain how to do it in three steps.
- In a bucket or container, pour soap and water, Wash jars and lids well. If you use jars with rubber washers, you should also wash them.
- Prepare a large pot (the pressure cooker will serve you uncovered) insert containers and lids, fill with water and boil for 15 minutes. Turn off the heat and leave the jars inside the pan in the hot water.
- A little before using them for the jam, prepare a paper towel or a clean tea towel, remove the jars from the pot with kitchen tongs. Let the containers stand upside down.
What if I want to preserve meat or fish?
One thing to keep in mind is that most bacteria and microorganisms die at a temperature between 60 and 85 degrees, but not all! Among them is the botulism bacterium, “clostridium botulinum”, which is able to withstand even temperatures of 115 degrees.
When packing jam or tomato because it is food with acid there are usually no problems, because this bacterium does not generally proliferate in acidic environments.
But if what we are going to keep is neither a fruit nor a tomato, then we must take extreme precautions. It would be to sterilize the containers inside an express pot, cover with water, close the pot and program 30 minutes.
There is an obvious reason why temperatures above 115º can be reached in the pressure cooker, this is what we need. to avoid botulism bacteria.
Homemade marmalade recipes
Easy homemade orange marmalade
- Oranges – 4 medium size
- Sugar – 500g
- Cinnamon – a pinch
- Lemon juice – that of half a lemon.
Common glass containers with lids – 2 or 3 depending on size
- First, sterilize the containers that we will use for our homemade orange marmalade. Then, with a potato peeler, remove the skin from the orange. By taking care not to leave a ‘blank part’, otherwise jam makes us bitter.
- Once peeled, cut them into pieces. Prepare a saucepan and add the oranges. We keep them on medium heat for 40 minutes. Stir occasionally.
- At the end of this time, add a little cinnamon, lemon juice and sugar. Bake again for about 15 minutes.
- After the cooking time allow to cool.
- It is best to fill the jam containers to the top, do not leave a layer of air between the jam and the lid. The reason is that pathogenic bacteria could grow in this layer of air. Fill to the top and close with the lid.
- Closed in a dark, cool place (a closet, or a pantry) they can last for months. Now if you open the jar then in the fridge even though in the fridge you can have it for months and it won’t spoil since sugar has a high preservative power.
Bitter orange marmalade
This jam is prepared with a variety called ‘Seville Oranges’ which is more bitter.
The Seville orange has this flavor due to its higher pectin content, this variety is also used for the famous orange liqueurs c.Like Triple Sec or Cointreau.
However, in the recipe we use a trick, (use the inner white part of the oranges), which allows you to prepare bitter orange marmalade with “classic” oranges. It’s not “so bitter” but it shows.
- Bitter or Seville oranges – 1.3 Kg
- Lemons – 2 units
- Sugar – 1 kilo
- Cloth bag like those for cooking vegetables
- kitchen thermometer
- Cut all the oranges in half and extract the juice.
- Of all the oranges you squeeze, reserve half the empty skin. Take the white part that covers the inside of the orange with a spoon.
- Enter this white part in a cloth bag like those for cooking vegetables.
- Cut the skin of half the orange peel into thin strips, add again to the bag.
- Squeeze the two lemons and reserve the juice.
- In a saucepan add 2.5 liters of water and the orange juice.
- Also add the lemon juice, orange zest and the fabric bag with the white part of the oranges.
- Let simmer for 2 hours.
- After this time, the fluid level will have dropped by about half. To put out the fire.
- Leave to stand, when the liquid no longer burns, remove the bag from the pot. Squeeze the bag to release the remaining juice from the orange peels.
- Add 1 kilo of sugar to the pan. Bring to a boil. When this happens, lower the heat.
- Insert a kitchen thermometer and wait for the temperature to reach 105º C. These thermometers are useful and you have them from 11€, It comes with a metal part, they are also used to control the temperature of the roast or the bath water if you have babies. stir with a spoon,
- When the temperature reaches 105º, turn off the heat. Let stand 10 minutes.
- Remove with a slotted spoon the foam that has formed on top.
- Put the jam in jars (previously sterilized).
- In a glass add water and a few drops of bleach. With a little paper towel, clean the top of the pot, to disinfect, let dry. Cover each container.
- If you keep them in a dark place, with a not too warm room temperature, it can last for months. Once opened, they keep in the refrigerator.
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