Homemade orange marmalade is a wonderfully sweet yet bitter citrus fruit recipe prepared with only two ingredients. This marmalade is prepared without any use of pectin. Pectin is a stabilizer and acts as a gelling agent. It mostly found in berries, apples and in a citrus fruit as well. It also gives food items such as preserves a longer shelf life and so extends a jam or marmalade consumable life.
Orange, mandarin, clementine, lemon, lime, grapefruit, mosambi and similar citrus fruit peels have the highest amount of natural pectin. In this recipe I used Mandarins, often called mandarin oranges, are a small and sweet tangerine variety. They do have some seeds, which makes them just the tiniest bit less desirable for snacking than seedless clementines (a variety of mandarin).
Many traditional orange marmalade recipe you have to remove peel, boil juice and them separate the zest from the pith. But in this recipe, I used the boiling method, just boiled whole oranges in a pressure cooker and once oranges are cool down. Then remove its pulp and remove pith from the skin. Boiling up oranges will make easy to remove pith from the skin.
I love the boiling method because when orange is boil for that long, its bitterness slips into the water. You can use the whole orange with skin and all, for a moist and delicious result. Oranges lovers do try this recipe.
Orange (mandarins) – 500 gms (5 -6 pieces of mandarins)
Sugar – 1/2 cup
- Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ).
- After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin. Finely chop the skin into thin strips.
- Grind orange pulp ( it will yield 2 cups) without water.
- Combine sugar and boiled orange strips in a deep saucepan.
- Cook until marmalade gets thick and stir after every 2 minutes.
- Store marmalade in a clean and dry glass jar.
- Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready.
- Allow marmalade to cool completely. Then store in a clean and dry glass jar.
- Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
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