Orange peel marmalade recipe. Authentic Old English Orange Marmalade

The hole at first went straight, as smooth as a tunnel, and then suddenly abruptly dropped down. Before Alice could even blink an eye, she began to fall, as if into a deep well.

Either the well was very deep, or she fell very slowly, only she had enough time to come to her senses and think about what would happen next. At first she tried to see what was waiting for her downstairs, but it was dark there and she couldn't see anything. Then she began to look around. The walls of the well were lined with cupboards and bookshelves; in some places pictures and maps hung on carnations. Flying past one of the shelves, she grabbed a jar from it. The jar was labeled "ORANGE JUMMY", but alas! she was empty. Alice was afraid to throw the jar down - as if not to kill someone! On the fly, she managed to shove it into some closet.

The product in question should not be confused with jam - it is just marmalade in the Old English sense of the word. To be honest, I myself used to wonder: why “marmalade”? I thought that it just happened historically, and there was no need to look for special meanings here. And only when I decided to cook it myself, I realized that the connection with marmalade in the format we are used to here is the most direct. In fact, this is what it is: a fruit syrup gelled with natural pectin found in citrus fruits. That is, the correct texture of the product is important here. Orange peels in syrup are not marmalade. Orange peels in orange jelly - yes.

The composition is very simple: citruses, sugar and water. But to get the right result, it is important to respect the proportions and technology. In the rest, everything is elementary and unstressed. Cooking is somewhat extended in time, but processes that require active participation are minimized. Most of the time is occupied by infusion and cooking.

As for the composition - the classic orange marmalade is made from bitter Seville oranges, and only from them. In their raw form, they are of little use for food, but as such a piquant preserve, they are quite. If you live in Europe, it will be easier for you to get the right "inedible" oranges. In Russia, this is unrealistic (to put it mildly), but this is not a reason to despair. To make our marmalade close in taste to the original, you can add other citrus fruits to oranges, with a more pronounced bitterness - grapefruit, in the first place. And lemon is present in most recipes anyway. White films and seeds from all used fruits will also add bitterness. But I will consistently talk about this in the recipe itself - my version is just designed to use the sweet oranges we are used to.

It's good to have a cooking thermometer. But you can do the old fashioned way, without it - below I will explain how.

Important: Do not reduce the amount of sugar! I understand that a number can scare someone, but in this case it is a technological necessity: in order to get the right marmalade consistency, you need a syrup of a certain density. Otherwise, it just won't gel properly, and you'll end up with a thin syrup with candied oranges dangling in it. Thick syrup is the basis of this product. Fruits serve only to give it taste and aroma, and also as a source of pectin. In general, I cannot guarantee that experiments in favor of diet will be successful. This is a classic case where it's better to just cut down on the portion size. This marmalade has a rich taste. It is spread on toast with a very thin layer, and not put on spoons 🙂

ORANGE JUMMY

Ingredients:
1.5 oranges (about 350 g)
1 lemon
1/2 small grapefruit (zest only)
700 g sugar
500 ml water

Cooking:

1. First, prepare citrus fruits. Cut oranges and lemons in half and squeeze out the juice very carefully. From the halves of oranges we scrape out the remaining white films in them, but do not throw it away, but save it. We divide each half into 4 parts. If the crusts are thick, cut off the top layer of the white part (not all). Slice as thinly as possible. We do the same with grapefruit zest (juice is not needed, you can just eat grapefruit).

The zest can be immediately put into a saucepan, in which marmalade will then be cooked. Pour in the juice of lemon and oranges. Add half a liter of water.
We wrap the squeezed halves of a lemon, together with white films and seeds from oranges, in gauze, tie with a thread. We send this gauze bag there, into the pan. The end of the thread can be tied to the handle of the pan, so that it is easier to get it later. Cover with a lid and leave to stand overnight at room temperature.

2. The next day, put the pan on the fire, bring to a boil, reduce the heat to a minimum. Cook for about an hour, with a constant, but not strong boil. During this time, the crusts should become translucent, and the liquid should evaporate by at least a third. But the main thing that happens at this stage is that pectin is released from citrus fruits. So this is a very important stage, it is not worth reducing it in time.

3. After about an hour, remove the pan from the heat, take out the gauze bag and wait until it cools down a bit so that you can safely pick it up. This bag needs to be squeezed properly (it is convenient to do this with latex gloves), as it contains a lot of pectin, which we do not want to lose. In general, we squeeze as well as we can. After that, the contents of the bag, of course, are thrown away (and the gauze can be washed and still used in the future).

4. We look at the consistency of the liquid remaining after cooking. I have it boiled away strongly - noticeably more than a third. So I added a couple of tablespoons of water at this stage - just to make it easier for the sugar to dissolve. But in general, moderation is important here, you should not add a lot of water.

5. Pour sugar, stir. If our workpiece is still warm, this is good - the sugar will dissolve faster. Put the saucepan on medium heat and heat it up. Important: sugar must be completely dissolved before boiling.

6. Further, with a thermometer, everything is simple: cook marmalade until its temperature reaches 105 ºС. This does not happen instantly, it should definitely boil for about 10 minutes, but the exact time depends on the strength of the boil and the initial consistency of the syrup.
If there is no thermometer, the old grandmother's method will come to the rescue - the freezing test. In this case, it is worth putting a couple of saucers in the freezer in advance so that they cool properly. To test readiness, drop a little marmalade on a cold saucer. When completely cooled, it should solidify. If the orange syrup remains watery, boil the marmalade a little more, then repeat the test. And so on until the desired result is obtained.

7. Pour the finished marmalade into jars. Once completely cooled, it will harden and be ready to use.

We use with toasted toast, if desired, combine with butter. We sympathize with Alice, who did not get this luxury.

However, this is not the only way to use orange marmalade. If you have a lot of cooked quantity - there is a great way to recycle the excess! And to do it in a very English way, and moreover - in a literary way.

I have long wanted to learn how to make orange marmalade. Stopped doubts. Something like this: marmalade at home - is it necessary? There are so many ready-made, and tasty ones, around, so why waste time on amateur performances? However, I took the risk and did not regret it.

Real orange marmalade differs from the purchased one in a “trifle”: real oranges are used in its preparation, and not their flavor substitutes. There are no dyes or synthetic flavor additives in real orange marmalade. In general, everything is natural.

Ingredients

• Oranges - 5-6 pcs.
• Sugar - 10-11 tbsp. l. (depending on the acidity of the purchased oranges)
• Zest of one orange
• Gelling mixture based on pectin (Jelfix, Zhelinka) - 1 sachet

About gelling mass. The recipe uses a powder called Zhelinka - according to the instructions, it must be boiled for 5 minutes after boiling. What I was done. But if you take Zhelfix, Confiture or other pectin-based powder, read the instructions carefully and follow the instructions written on the bag - they may be different.

How to make orange marmalade

Wash the oranges and cut them in half.

Squeeze out their juice (I have a manual citrus squeezer).

It turned out about 400 g of fresh juice.

Pour the juice into the pan, if necessary - through a fine strainer.

Add sugar to the saucepan.

Throw in the orange zest as well.

Stir the whole mixture gently and bring to a boil, stirring constantly.

In the meantime, dilute the gelling mixture, rubbing it to get rid of lumps. You need to add it when the juice boils.

And then mix well again.

While the mixture is hot, it does not at all resemble jelly or marmalade. See how the mixture flows off the spoon easily? Leave it on the stove on a very quiet fire for another 5 minutes.

Let your marmalade cool down a little and serve as you wish: arrange it in glasses, rosettes or bowls.

In our case, orange marmalade stood all night at room temperature, and the next morning it was completely frozen and ready to eat! Or you can put it in the refrigerator (but only after it has cooled down): two hours - and voila.

How to cook orange marmalade (and any other)? Better in a stainless steel pan, otherwise the marmalade will burn and not peel off.

If the seeds are floating in freshly squeezed orange juice (as in the photo above), then do not forget to strain it through a fine strainer. Do the same with any other fruit or berry.

About the zest. The zest of two halves of an orange, from which the juice has already been squeezed, is enough. Only you need to rub it on a very fine grater and take only a beautiful, bright orange peel, but do not need white (bitter).

When preparing marmalade, do not forget to stir it often. In general, the stirring movement is one of the most important in the process of preparing this dessert.

About sugar. There is some sugar in the recipe, this is a conscious choice. But you can serve marmalade to the table, sprinkling it with sugar.

Oranges for orange marmalade should be chosen dense and fleshy in appearance. If you squeeze an orange slightly in your hand, then a dryish orange is felt, it is lighter and feels like cotton inside. You can't squeeze a lot of juice out of such an orange.

Wash the oranges and squeeze the juice out of them in any suitable way. If you are squeezing oranges with a manual juicer like in the photo, then you can first hold the orange under hot water and roll it on the table, so there will be more juice and it will be easier to squeeze it out.

Divide the juice approximately equally into two containers. This can be done by eye. Add sugar to one part and mix. The amount of sugar can be adjusted to taste. If you plan to roll the finished marmalade in sugar, then take a little less than a glass, if not, then you can take a full glass, and if the oranges are very sour, then a glass with a slide.

Pour agar-agar into another part of the juice and mix. Leave for 5-10 minutes.

Bring juice and sugar to a boil. In this syrup, add, stirring, the juice with agar-agar. Boil the mixture for 3 minutes and remove from heat.

Let the mixture cool slightly and pour over silicone molds. It should be borne in mind that mixtures with agar-agar quickly harden even at room temperature, so you should not wait for complete cooling. Otherwise, the mixture will harden right in the ladle and it will be difficult to pour.

Let it cool down a bit. Then put in the refrigerator for half an hour or an hour and remove the marmalade from the molds.

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 lemon juice, stir and cook for about a minute more.
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 soaked in vegetable oil cut into pieces with a knife 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 after being 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.