Making Orange Marmalade

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Making Orange Marmalade
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
2288
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie2,288 kcal(109 %)
Protein7.05 g(7 %)
Fat0.9 g(1 %)
Carbohydrates588.02 g(392 %)
Sugar added499 g(1,996 %)
Roughage18 g(60 %)
Vitamin A168.75 mg(21,094 %)
Vitamin D0 μg(0 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.24 mg(27 %)
Vitamin B₆0.45 mg(32 %)
Folate225 μg(75 %)
Pantothenic acid1.87 mg(31 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C399 mg(420 %)
Potassium1,367.5 mg(34 %)
Calcium305 mg(31 %)
Magnesium75 mg(25 %)
Iron1 mg(7 %)
Zinc0.57 mg(7 %)
Saturated fatty acids0.11 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
1 ½ kilograms
organic Oranges (such as bitter oranges)
1 kilogram

Preparation steps

1.

Step 1 and 2:

2.

Rinse the oranges in hot water and pat dry. Peel them with a sharp knife or a potato peeler.

3.

Step 3:

4.

Cut the peel into thin strips.

5.

Step 4, 5 and 6:

6.

Halve each fruit crosswise and squeeze out the juice with a cloth. Collect the juice in a pot.

7.

Step 7:

8.

Place all the expressed orange pulp together in a cloth or a linen bag.

9.

Step 8:

10.

Hang the bag in the pot and secure the ends of the cord on the handle.

11.

Step 9:

12.

Pour in 1 liter of water (approximately 4 cups) and add the orange peel strips.

13.

Step 10:

14.

Bring the contents of the pot to a boil, stirring occasionally. Simmer for about 30 minutes until the peels are soft.

15.

Step 11:

16.

Turn off the heat and remove the cloth bag. Allow the orange peels to cool.

17.

Pour the juice into a measuring cup and add the required quantity of sugar. Weigh about 225 grams of sugar (approximately 8 ounces) per 250 ml of juice (approximately 1 cup).

Transfer the orange mixture to a pot and add the orange peel. Simmer the marmalade for another 10-20 minutes. Stir occasionally and if necessary, skim the resulting foam.

18.

Test for the setting point after about 10 minutes. Place 1 teaspoon of hot orange liquid on a small cold dish. If it is still too liquidy, continue to simmer. If it sets, the marmalade is ready for bottling.

Turn off the stove and transfer the marmalade into hot-rinsed or boiled jam jars. Close immediately.

19.

During cooling, turn the jars so the marmalade is evenly distributed.

Tip: To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.