Description
Making orange marmalade without bitterness becomes an easy delight with this simple recipe. Perfect for breakfast or desserts, it highlights the natural sweetness of oranges while removing their usual bitterness.
Ingredients
Scale
- 1 kg Oranges
- sugar
- water
Instructions
- The day before cooking, carefully remove the zest from the oranges without cutting into the white pith.
- In a large pot, add hot water and 1 tablespoon of sugar, then submerge the oranges. Let them sit for about 30 minutes, then change the water.
- Repeat this process (hot water + sugar) several times to reduce the bitterness of the orange peel (about 8 times or more).
- The next morning, remove the oranges from the water and cut them into cubes on the work surface.
- Bring water to a boil in the bottom of a couscoussier (or steamer) and place the orange cubes in the top section.
- Steam the oranges for about 20 minutes.
- Replace the water in the bottom of the couscoussier and repeat the steaming process.
- Once the orange cubes are tender, remove them and keep the water from the bottom of the couscoussier.
- Measure the amount of cooked oranges.
- Measure the same amount of the reserved cooking water.
- Then measure three-quarters of that quantity in sugar.
Example: 1 cup oranges → 1 cup cooking water → ¾ cup sugar. - In a heavy-bottomed pot, combine the water and sugar. Heat on high until the mixture thickens into a syrup with the consistency of thick honey.
- Add the orange cubes to the syrup, lower the heat, and let it simmer until the marmalade is ready.
- Test by dropping a little syrup onto a cold plate: if it sets, the marmalade is done.
- Pour the hot marmalade into sterilized jars using a ladle, seal them, and invert the jars. Let them cool upside down until the next day.
- Prep Time: 2 hours
- Cook Time: 45 min
- Category: conserve
Nutrition
- Serving Size: 100 g
- Calories: 260 kcal