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Monday, April 21, 2014

Home-made Sweet Orange Marmalade

Something must have wrong with me or am I getting old?  I have been preparing this marmalade again and again which I like very much yet I have not posted the recipe at all.  I followed Wendy's recipe on Sweet Orange Marmalade but I'm not so conscientious as Wendy in sharing the recipe as in her post.   Sometimes, I like shortcuts and lucky me, it is still good.  Please visit her blog [Table for 2 or More]  for the details and step by step photos if you are interested to make your own marmalade.  Believe me, it is good.

Usually, when I make this marmalade, the skin will be discarded but this time the skin has been put to good use.  Thanks to Phong Hong for sharing her recipe on Candied Orange Peel [see tomorrow's post].  I made it after making the marmalade.  They are good.
Recipe Source - Wendy's Sweet Orange Marmalade [with slight modifications]
Ingredients
Equal Portion of Orange flesh/Sugar/Water [that is 1:1:1]
500 gm orange flesh
500 ml water
500 gm sugar [I used less - about 300]
Flesh of 1 lemon
zest of all oranges and lemon
a tsp of brandy - optional

  1. Zest all the fruits [this time, I zest the lemon only, kept the orange peel for making Candied Orange Peel].
  2. Peel all the fruits, weigh the flesh [jot down the quantity] to calculate the sugar and water needed.
  3. Remove the flesh from the membrane. Chop in smaller pieces.  Press out the membrane and pith to obtain the juice.  Add to the orange flesh. Transfer to a container and refrigerate overnight.
  4. Add water to the membranes and pith [this is to derive natural pectin], bring to boil.   Off heat, cover and leave overnight.  Strain and press out the juice the next day. 
  5. Combine orange flesh, juices and zest in a heavy saucepan.  Add in juice from Step 4.  Add sugar.  Bring to boil, then lower heat and continue to simmer until jam gels up.  Stir in the brandy if using.
  6. Meanwhile sterilised the jam bottles and place a small saucer in the freezer to chill [for testing if jam is done].
  7. Place a spoonful of jam in saucer, return to freezer for 10-20 seconds.   If it wrinkles up to form a mass when push with a finger, the jam is done. Otherwise simmer jam a little longer and test again.
  8. Pour hot jam into sterilised bottles and tighten cover.





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6 comments:

Phong Hong said...

Hi Kimmy! Good thing you remembered to put up this post :) I like marmalade with toast and butter. But I doubt if I have the motivation to make my own hah...hah....

Baby Sumo said...

Homemade marmalade... mmm very nice indeed!

Ann Low said...

Hi Kimmy, I've never tried to make marmalade at home before. I must try to make this one day and looking forward to your next post on the orange peels.
Thanks for linking to LTU.

Kimmy said...

Hi Phong Hong, am getting old or too many things to do. Sometimes I thought I have done it and sometimes didn't, why? Anyway, this is a lovely jam recipe. Hope I'm improving as I go along making it. Wait to see my post on Marmalade Butter Cake. You may like it.

Kimmy said...

Hi Yen, I like the natural pectin that I can derive from the white pith and membrane. Really helps to gel us the jam.

Kimmy said...

Hi Ann, the tedious part it the separation part [peeling the skin and cutting the flesh], but it is still worth the trouble especially when the oranges are cheap.

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