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Here is the orange marmalade, proposed by Françoise Porcher, specialist and lover of jams.
Find, with this recipe, the real taste of orange marmalade.
- 2 kg oforanges mouth-watering, thin-skinned, organic (optional)
- 2 lemons untreated
- 1 kg 300 granulated sugar
Orange marmalade recipe
- Wash the oranges under lukewarm water to melt the vegetable wax.
- Fill a Dutch oven with enough water to cover the 2 kilos of oranges and 2 lemons.
- When the water is simmering, immerse the citrus fruits, cover and keep boiling 25 minutes. The skin should be tender and slightly wrinkled.
- Drain in the sink.
Prepare a terrine on which to place the vegetable mill (large grid).
- Cut the slightly cooled oranges in half. Press above the mill.
- Remove the pips.
- Then cut them into several pieces. Lukewarm, they are easier to work with.
- Remove the remaining seeds.
- Pass two to three fruits at the same time. What remains in the mill should be dry. The skin will release a thick yellow paste, it is this which will give a special flavor to the jam and especially the skin of the lemons.
If you don't have a mill or if you want to go faster, you can put the fruit in a blender with a little water
- Scrape the grid under the mill to collect this paste.
- Then, pass the skins that have not gone through the mill to a propeller robot, they will be reduced into very fine pieces.
In a copper basin,
- Pour the contents of the terrine and that of the robot.
- Heat over medium heat, stirring constantly and drizzle in the sugar.
- Remove the seeds and transparent skins that enveloped the slices.
- The evaporation will take place, the bubbling will decrease and the fruit puree goes down into the basin.
- A syrupy juice of pulp rises to the surface and on the edge of the basin, an orange jelly is stuck. Peel off this jelly with the spatula and melt it.
- Do the cold plate test and put in jars.
The recipe is the same with blood oranges, tangerines, clementines.
A variation, the Irish Orange Marmalade
Marinate small black grapes in a ramekin with a little Whiskey. When the Marmalade looks good, add the drained grapes.
After the successful cold plate test, stir to cool a bit before adding 5 cl to 8 cl of Whiskey.
Do not use the Whiskey in the marinade because it has taken on the color of the grapes and therefore my Marmalade will lose its beautiful orange color.
Variant: Start to fill a good part of the jars with orange marmalade and in the value of 3 to 4 small jars, add 3 cl of Whiskey per jar. Be sure to heat the marmalade 2 minutes before pouring in the alcohol. (Whiskey in Ireland is called Wihskey).
About sugar and orange marmalade
The jam is a method of preserving the fruit by sugar. Its antiseptic power is very effective when it reaches a certain concentration. Which is obtained by the evaporation of water from the fruit, during cooking.
The healthier, more ripe and quality the fruits are full of sugar called fructose, the less water they will bleed and the less evaporation will take. The shorter the cooking time will be, thus preserving the texture of the fruit and its vitamins, mineral salts and trace elements.
The origin of sugar
It is the extract of the root of the sugar beet or the stems of sugar cane, formerly called "reed of honey". Contrary to popular belief, the whiter the sugar, the purer it is.
Brown sugar owes its caramelized color to intense and prolonged cooking. White granulated sugar is the most used for jams. However, when it is desired to use organic sugar, the sugar will most often be cane sugar. It will be used in the same proportions, but it will give a slightly particular scent, it has the same food value. I (Françoise editor's note) use it in making my exotic fruit jams (bananas, mangoes, pineapples, etc.). Do not confuse cane sugar with brown sugar, brown sugar.
- Also find all Jardiner Malin jams