Orange Marmalade | Boiled Orange Method – Two Ingredients Recipe

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 Marmalade

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).


No Pectin Marmalade

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.

Fruit Marmalade

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.

Two Ingredients

Ingredients:

Orange (mandarins) – 500 gms (5 -6 pieces of mandarins)

Sugar – 1/2 cup

Method:

  1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ).
  2. 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.
  3. Grind orange pulp ( it will yield 2 cups) without water.
  4. Combine sugar and boiled orange strips in a deep saucepan.
  5. Cook until marmalade gets thick and stir after every 2 minutes.
  6. Store marmalade in a clean and dry glass jar. 

Tips :

  1. 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.
  2. Allow marmalade to cool completely. Then store in a clean and dry glass jar.
  3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
My Favorite Fruit



Roasted Capsicum or Bell Pepper Marmalade | Sweet & Spicy Vegetable Spread | Vegetable Marmalade

Marmalade is a fruit preserve made from the pulp and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, and other citrus fruits, or any combination of them. Today I am sharing a vegetable marmalade recipe which is made with capsicum or bell pepper. It is sweet, tangy, little spicy and having amazing roasted capsicum flavor.

Roasted Capsicum Marmalade

I used red and yellow capsicum in this recipe you can use green capsicum too.

Sweet, Spicy & Tangy Marmalade

Ingredients:

Capsicum – 3 (2 red & 1 yellow)
Sugar – 3/4 cup
Freshly crushed black pepper – 1/4 tsp
Lemon Zest – 1 tbsp
Juice of one lemon

Method:
1. Roast the capsicum directly on the flame. With the help of tongs to turn capsicum and roast evenly. Roast until its surface turns black.
2. Put roasted capsicum in a bowl and cover with plastic wrap. Let it stand for 15 minutes.
3. Now peel the roasted capsicum and remove the black skin with the help of a knife.
4. Rinse the peeled capsicum with water and pat dry them. Cut the roasted capsicum and remove its seeds.
5. Roughly chopped roasted capsicum and put it into the grinder. Grind them into a smooth puree.
6. Switch on the gas and place a deep saucepan with grounded roasted capsicum puree along with sugar. Cook until marmalade gets thick and stir after every 2 minutes.
7. After 5 minutes add crushed black pepper and lemon zest, lemon juice. Cook marmalade for another 5 minutes on medium-high flame.
8. Allow marmalade to cool down. Store marmalade in a clean and dry glass jar. 

Roasted Bell Pepper Marmalade

Tips :

1. 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.
2. Allow marmalade to cool completely. Then store in a clean and dry glass jar.
3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
4. You can replace the red capsicum with green capsicum.

For Lemon Zest – With the help of peeler remove the upper layer of lemon and slice it finely.

Capsicum or Bell pepper Marmalade