![]() Make sure to use the best oranges with firm flesh, thin skin and sweet as honey.Store your marmalade in Mason jars in the fridge or as instructed in the storage chapter.Check the set by placing a bit on a cold plate and into the freezer for 10 minutes.Bring to a slow boil, then simmer gently until the temperature reaches 105° C or 221° F.Mix the sugar and the pectin well and place into a pot with the citrus peel and juice.Let it sit in the water for a few minutes, then discard the water. Chop the peel into thin strips, then bring to a boil in plain water.Cut the orange and lemon rind into smaller petals, then carefully remove the rest of the pith attached to the peel until only a thin layer is left.Juice them and set the juice aside while removing the pith from the lemons and the oranges with a spoon.Avoid using brown sugar or muscovado sugar, as the final marmalade colour will not be beautiful. Sugar - Any regular white sugar will do.Citric acid in powder form can also be used, but you lose on the flavour. Lemon - Lemon is used to give balance and also most importantly to activate the pectin.Pectin - Apple pectin is the standard and widely available in most stores, found in the baking section.Bad oranges will make even worse marmalade. This way we get a perfectly balanced marmalade, and we can control the thickness by adjusting the amount of pectin used. Hence, we add in apple pectin, easily found in most stores or online. When we remove the pith, we are left with almost no naturally occurring pectin to thicken the marmalade. Extracting the pectin from any pith and not removing the orange pith will result in overly bitter marmalade. Orange marmalade should be bitter-sweet, but not too bitter. Although you might get natural pectin, there is a big problem. Some recipes call for extracting the pectin from lemon pith. This can lead to very runny or overly bitter and heavily reduced marmalade. To compensate for this, I've seen cooks trying to reduce it, with bad results. The natural pectin in citrus vary from fruit to fruit and might not be enough to thicken or set the marmalade. Many claim Seville oranges to be the best, but I guarantee you, any good quality orange will make a great orange marmalade.Ĭhoose seasonal oranges with firm flesh, not too thick skin and as always, sweet as honey.īlood oranges also make amazing marmalade, especially when they are fully ripe and the juice is deep red. ![]() Orange marmalade is a classic bitter-sweet preserve often served with British scones, English muffins or simply on buttered sourdough toast for breakfast.Īlthough Seville oranges are popular for making marmalade, you can use regular oranges and get the same delicious result.
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