Orange Marmalade

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Orange Marmalade
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
239
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie239 kcal(11 %)
Protein0.88 g(1 %)
Fat0.11 g(0 %)
Carbohydrates61.42 g(41 %)
Sugar added50.3 g(201 %)
Roughage2.25 g(8 %)
Vitamin A21.13 mg(2,641 %)
Vitamin D0 μg(0 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.41 mg(3 %)
Vitamin B₆0.06 mg(4 %)
Folate28.17 μg(9 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49.96 mg(53 %)
Potassium170.98 mg(4 %)
Calcium38.07 mg(4 %)
Magnesium9.39 mg(3 %)
Iron0.12 mg(1 %)
Zinc0.07 mg(1 %)
Saturated fatty acids0.01 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
53 ounces
Oranges (unwaxed)
4 cups
Product recommendation
The marmalade can be kept for at least 1 year.

Preparation steps

1.
Peel the oranges with a sharp knife or vegetable peeler and cut the peel into fine strips. Cut the fruit in half crossways and squeeze the juice into a saucepan. Tie all the squeezed-out pieces of orange in a cloth or linen bag. Hang the bag in the pan, securing the ends or cord to the handle. Add 1 l water and the strips of peel. Bring to the boil, stirring occasionally. Simmer for around 30 minutes until the peel is soft.
2.
Turn off the heat and remove the cloth or bag. Leave the pieces of orange to cool.
3.
Pour the juice into a measuring jug to determine the necessary amount of sugar. Weigh out roughly 225 g of sugar for each 250 ml juice, and sprinkle the sugar in the pan. Return the orange reduction and peel to the pan. Squeeze out the orange pieces in the cloth and scrape the inside of the bag with a spoon. Simmer the marmalade for a further 10-20 minutes. Stir from time to time and skim off any foam that forms.
4.
After around 10 minutes, do a setting test. To do this, tip 1 tsp of the hot orange liquid onto a small, cold plate. If it remains liquid, simmer a little longer. If it sets, the marmalade is ready.
5.
Switch off the hob and pour the marmalade into the jars, which should have been rinsed in hot water or boiled. Seal immediately. Turn the jars over periodically during cooling so that the peel is evenly distributed.