Orange marmalade - 9 homemade recipes

Bright orange slices with a slight sourness can be purchased at the store, but home-made orange marmalade will be much tastier and healthier. In recipes, it is suggested to use gelatin, agar-agar and pectin as thickeners, or you can cook thick orange jam only from citrus fruits and sugar. After all, it is precisely this meaning (thick orange jam) that the word marmalade has in English-speaking countries.

The most common type of thickener that you can easily find at any grocery store is gelatin.

To prepare marmalade from oranges on its basis, the proportions of the ingredients will be as follows:

• 4 oranges with a total weight of 1 kg;
• 250 g of granulated sugar;
• 35 g gelatin.

Step by step preparation:

1. Prepare gelatin as directed in the preparation instructions. This usually requires soaking the product in water for a while, taking it in a ratio of 1:3, and then melting the swollen thickener in a microwave or steam bath.
2. In the meantime, thinly remove the zest from two oranges so that the white part remains untouched, otherwise the finished marmalade will be bitter. Next, squeeze the juice out of all the fruits in any way possible. You should get 200 ml of juice. If there is less liquid, you can add water to the specified volume.
3. Boil the zest, juice and sugar over a fire for about three minutes after boiling. Then strain the mixture and mix with the prepared gelatin. Pour warm marmalade in its liquid state into molds (curly silicone molds for ice are well suited for this) and send to the refrigerator. After hardening, the marmalade is ready.

Marmalade on gelatin is stored in the refrigerator. You can’t roll it with sugar, because it will simply melt even in the cold. For greater attractiveness, curly marmalades can be rolled in coconut flakes.

How to make with pectin

The perfect marmalade - as stable as a store-bought one that can be rolled in sugar - can only be obtained by using fruit puree and pectin as a thickener.

For such an orange marmalade, you need to take:

• 500 g orange puree;
• 500 g of sugar;
• 50 g of powdered sugar;
• 100 g of glucose syrup (can be replaced with invert or molasses);
• 12 g citrus pectin;
• 8 ml lemon juice.

Cooking instructions:

1. The most difficult and tedious process in cooking marmalade will be getting orange puree. For him, oranges need to be peeled, divided into slices, remove white films from each of them and remove the seeds. Then puree them with a blender.
2. Mix powdered sugar with pectin. This is necessary so that the pectin does not curl up in flakes, but is evenly distributed and dissolved in the puree.
3. Puree from oranges in a bowl with a thick bottom and walls, send to the fire. When its temperature reaches 40 degrees, add powdered sugar with pectin, stir and boil.
4. Pour glucose syrup into the boiling mass and add sugar. Next, boil the mixture with continuous stirring to 106 degrees. After reaching the required heat, pour in the lemon juice, stir and cook for about a minute.
5. Pour the warm marmalade into the prepared mold. Silicone - you need to grease with vegetable oil, and line the iron with oiled parchment. After hardening (it will take 5-6 hours), remove the marmalade from the mold with a knife dipped in vegetable oil, cut into pieces and roll in sugar.

With agar-agar

The gelling properties of agar-agar appear already at 40 degrees, so if marmalade is prepared on its basis, then homemade sweetness will not melt like jelly, even if it is at room temperature for a long time.

The composition of this delicacy is as follows:

• 200 ml freshly squeezed orange juice;
• 100 g of granulated sugar;
• 7 g of agar-agar powder.

How to make orange marmalade with agar-agar:

1. Mix ¾ of the total amount of orange juice with agar-agar and leave for about 30-40 minutes.
2. After the specified time, combine the remaining 50 ml of juice with sugar and bring to a boil. Pour the agar-agar diluted with juice into the boiling syrup in a thin stream, mix and cook for 3-4 minutes after boiling.
3. Remove the mixture from the stove, let it stand for 10-15 minutes, and then pour into silicone molds and let it stabilize in the refrigerator or at room temperature.

To obtain a sugar crust, the finished marmalade can be rolled several times in sugar and dried at room temperature.

Orange peel marmalade

The orange peel that most people simply throw away can turn into delicious orange marmalade.

To prepare such a delicacy at home, you will need:

• 500 g orange peels;
• 300 g of granulated sugar.

Sequence of actions:

1. Pour orange peel with water and bring to a boil. Let the water gurgle for three to four minutes, then drain it, and pour the crusts over with a new one and boil again. Repeat the boiling procedure a total of three times, always changing the water. This is done in order to get rid of bitterness.
2. After the third boil, grind the crusts through a meat grinder using a grate with small holes. Mix the crushed peel with sugar, add 100 ml of the broth in which it was boiled, and cook everything for about 25-30 minutes, stirring continuously so that the marmalade does not burn.
3. Cover a baking sheet with parchment, which is abundantly sprinkled with sugar, and on top of it, lay a mass of sugar and orange peels in an even layer. Send everything to the oven, heated to 60 degrees, and dry well, but so that the marmalade remains elastic.
4. Cut the finished marmalade into pieces, roll in sugar and store in a hermetically sealed container.

Cooking with Julia Vysotskaya

Homemade orange marmalade according to Yulia Vysotskaya's recipe is pieces of citrus fruits in sweet syrup, more like jam. Of course, lovers of store marmalade will not like this option, but fans of homemade jam will like a small jar of such marmalade.

Proportions of sugar and fruits:

• 1000 g of oranges;
• 900 g sugar.

Cooking technology:

1. Soak oranges for 48 hours in cold water. During this time, the peel will get wet and completely open its pores.
2. Then drain the water, rinse the fruits, put them in a saucepan with thick walls and a bottom, add water so that it only slightly covers the oranges, bring to a boil and cook over low heat, avoiding rapid boiling, for 3-4 hours until soft.
3. Remove the oranges from the liquid, cool completely, cut into quarters to make it easier to remove the seeds and partitions. Then cut into cubes with a side of 1 cm.
4. Mix the crushed oranges with sugar, transfer back to a saucepan with a thick bottom, if necessary, pour a little orange juice on the bottom so that the marmalade does not burn, and cook for half an hour, stirring constantly, until the sugar is completely dissolved.
5. Arrange the finished marmalade in small sterile glass jars and seal tightly with lids. Store homemade orange treat in the refrigerator.

From orange juice

The basis for orange marmalade can be both whole fruits and peels, but fresh juice is most often used for preparation.

So, on the basis of fresh juice, you can prepare a delicious chewy orange marmalade by taking:

• 200 ml of juice;
• 400 g of sugar;
• 20 g gelatin.

Progress:

1. Pour gelatin with half the juice and leave for half an hour so that the thickener is well saturated with moisture.
2. Mix the remaining juice with sugar and boil the syrup. Bring the mixture to complete dissolution of all crystals and boil.
3. Remove the syrup from the heat and transfer the swollen gelatin into it, stir until smooth and homogeneous. Then pour into molds and let cool.

This marmalade turns out to be viscous and slightly sticky, so you can roll it in sugar without fear that it will melt.

Orange-lemon treat

This homemade delicacy not only has an excellent taste, but also an original presentation in the form of citrus slices.

To prepare orange and lemon slices you will need:

• 150 ml of orange juice;
• 150 ml lemon juice;
• 250 g sugar;
• 50 g of glucose syrup (can be replaced with invert or molasses);
• 15 g apple pectin.

Cooking method:

1. Since the peel will be used for food, wash oranges and lemons thoroughly with a brush. Then cut each fruit in half and carefully select the pulp, from which to squeeze the required amount of juice.
2. Mix 50 g of sugar thoroughly with pectin. Combine the rest of the sugar with lemon and orange juice, glucose syrup. Put this mixture on fire, bring to a boil and boil for five minutes.
3. Then, with continuous stirring, pour in the sugar-pectin mixture, let the marmalade boil for 7-10 minutes and pour it into citrus peel molds.
4. When the marmalade hardens, cut it into slices and roll in sugar. Delicious and original homemade delicacy is ready to serve.

With carrots and apples

When you want a little variety, you can make a bright orange orange marmalade with apples and carrots.

This dessert contains:

• 2 medium oranges;
• 2 apples;
• 2 carrots;
• 270 g of granulated sugar;
• 50 g of glucose syrup;
• 6 g pectin;
• 2 g agar-agar;
• 4 ml lemon juice.

Action algorithm:

1. Peel the oranges from the peel, white films and seeds, peel off the top layer of the skin from the carrots, cut out the seed box from the apples and cut off the peel. Puree citrus fruits, root vegetables and fruits with a blender.
2. Weigh out 250 g of finished puree, add glucose syrup and 200 g of sugar to it. Stir this mixture well and boil until homogeneous. Then cool a little to about 60 degrees and add the remaining 70 g of sugar mixed with pectin and agar-agar. Boil marmalade until its temperature approaches 106 degrees.
3. Quickly transfer the hot marmalade to the prepared baking sheet and smooth out, leave to stabilize. After hardening, cut into cubes and roll in fine sugar.

English recipe

As legend has it, an enterprising grocer decided to sell the bitter Valencian oranges, disguising their bitterness with sugar, and this is how English orange marmalade, a thick jam served with toast for breakfast, was born.

To make it, you need to prepare:

• 6 medium oranges;
• 1 lemon;
• 500 ml of water;
• 1500 g sugar.

We prepare marmalade as follows:

1. Cut the peel of two oranges into thin noodles. Next, use a juicer to make juice from all citrus fruits.
2. Mix the juice with water, add the noodles from the crusts, you can also put the pomace wrapped in a gauze bag there. Cook the mixture over medium heat, stirring occasionally, for about two hours, until reduced in volume by about half.
3. Next, remove the pomace from the pan and add sugar. Boil the marmalade for a quarter of an hour, then drip a little on the saucer, if after five minutes when the plate is tilted, the surface of the drop will wrinkle - the marmalade is ready. Otherwise, boil for a while.
4. Pour the finished marmalade into sterile jars for further storage. Although thickeners are not used in the recipe, the product turns out to be quite dense. Often it has to be cut with a knife.