Orange Marmalade
Orange Marmalade is a delicious orange flavored fruit preserve made from oranges (including peel), lemon juice, sugar, and water. This simple marmalade recipe is perfect when you want to make a small batch preserve without using pectin and without the canning process. It takes only 35-40 minutes to make it and stays good in the refrigerator for 2 weeks and freezer for up to 3 months. Always choose the oranges that taste sweet and have thin skin because the flavor of the marmalade depends on that. Serve it as a spread on the bread toast, as a plain vanilla cake topping, or mix it with plain yogurt or oats and enjoy!
4 small Oranges (thin skin recommended) (1 lb,approx. 450 gm)
1/2 Lemon (juice + zest) (1½ tablespoons lemon juice)
1 teaspoon grated Ginger, optional
1½ cups Sugar
3 tablespoons Water
  1. Place 2 plates in the freezer to check the doneness of marmalade in a later step. Wash the oranges and dry them. Cut the thick part from top and bottom as shown in the picture.
  2. Cut it into pieces. Remove the white pith from the center. If you are not using seedless oranges, remove the seeds.
  3. Transfer orange pieces to the jar of a food processor or a vegetable chopper attachment of a blender and blend until the skin is into small pieces.
  4. Transfer it to a pot or a saucepan. Add 1 teaspoon grated ginger.
  5. Add lemon juice (approx. 1½ tablespoons) and lemon zest (from 1/2 lemon), 1½ cups sugar and 3 tablespoons water.
  6. Mix well.
  7. Bring the mixture to a boil over medium flame.
  8. Once it comes to a boil, reduce the flame to low and simmer it for 20-25 minutes or until the mixture turns a little thick. Stir in between occasionally at regular intervals to prevent sticking.
  9. As you can see the mixture looks a little thick, the color has changed to darker, and fewer bubbles appear on the top.
  10. Remove the plate from the freezer and drop a spoonful of mixture over a cold plate to check whether it is done or not. Run a spoon through the mixture and if it leaves a clear track then it is ready. If the mixture is runny then you need to cook it more.
  11. Turn off the flame and transfer it to 2 clean jars (2 half-pint jars, 250 gm jars). Let it cool down to room temperature. Once it cools down, cover it with a lid and place jars in the refrigerator. It stays good for up to 2 weeks in the refrigerator and for up to 3 months in the freezer. Once removed from the freezer, store it in the refrigerator and consume it within 15 days. Always use a clean spoon when removing the marmalade.
Tips and Variations:
  • To prevent the marmalade from turning bitter, always choose thin skin oranges. White pitch under the skin has a bitter taste and it makes the marmalade bitter but we need that for natural pectin as well. So don’t choose thick skin oranges as they have more white pith.
  • If you like the thick texture of marmalade like jam, cook it a little bit more as shown in the picture above in step-.
  • If you like a little bit of runny texture, don’t cook it too long as the texture will turn thick as it cools down.
  • If the marmalade turns super thick, add 1/4 cup of water to the cooked marmalade, mix well, and cook again for a few minutes.
  • The time required to cook depends on the quantity and thickness of the pot, it will take approx. 25-35 minutes.
Taste: Sweet orange flavor
Serving Ideas:  Orange marmalade can be served as a spread on bread toast, sandwiches, plain vanilla cake, paratha, etc. It can be also mixed with plain yogurt and overnight oats.
Credits: We have adapted this recipe from this recipe.

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