Orange marmalade
ORANGE MARMALADE / JAM
INSTANT ORANGE MARMALADE
INGREDIENTS
- Freshly extracted orange juice – 1 cup
- Water – 2 cup
- Grated orange zest – 2 tsp
- Lempn juice – 2 tsp
- Sugar – 4 or 5 tbsp or as per taste
- Orange food colour – a pinch [optional ]
PREPARATION
- Wash and wipe orange .
- Grate the orange covering ,don’t grate the white part .[ orange zest ]
- Once done ,now extract the juice .
METHOD
[ Here the jam was ready in few minutes as I cooked on medium high flame after adding sugar ]
Take water + orange juice + + 2 tsp lemon juice + 2 tsp orange zest and boil.
After the first boil ,cover and cook for 5 mins on medium flame .
Open the lid and add sugar and mix well .
Again boil till it thickens.
To check if it is done ,just pour a drop of the mixture on a plate and tilt the plate ,if it flows easily ,it means it is not done. Cook for some more time .
Again repeat the test , the drop should not move immediately ,it should be like loose jelly .
The marmalade will look runny, but it will firm up as it cools, and even more later on when it’s refrigerated.
Once done cool for 10 mins .
Pour it in a sterilised container and keep it overnight for the jam to set .
Can be stored for 5 to 6 mnths in fridge .
*** If refrigerated it thickens ,microwave for few seconds it will become loose .
ORANGE MARMALADE [ SLOW PROCESS ]
INGREDIENTS
INGREDIENTS
- Oranges : 3 medium ( 500grams )
- Sugar : 500 grams
- Water : 1 and 1/4 litres
- Juice of 1 lemon
PREPARATION
Wash the orange and wipe it .
Use a vegetable peeler to remove a thin layer of orange rind off the oranges ,avoid the white part . Use a sharp knife to julienne [thin slices] the rind.
Grate the skin part upto the white part .Keep this aside .[ 2 TSP ]
Extract juice .
METHOD
Take the water + orange juice + the grated peel + lemon juice + rind in a pan ,mix well .
Start cooking .
Once it starts boiling cover and cook for 30 mins on medium flame .
Add sugar and mix well .
Cover and cook again for 1 ½ hrs on medium high till it thickens.
Keep stirring in between .
To check if it is done ,just pour a spoon of the mixture on a plate and tilt the plate ,if it flows easily ,it means it is not done. If it is cooked ,the drop wil not move ,it will be like jelly .
Cook again till required consistency .
The marmalade will look runny, but it will firm up as it cools, and even more later on when it’s refrigerated.
Once done cool for 10 mins .
Pour it in a sterilised container and keep it overnight for the jam to set .
Can be stored for 5 to 6 mnths in fridge .
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