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Orange marmalade

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Ingredients for 1 servings:

  • 25 g orange peel from organic oranges
  • 1 kg orange(s) (organic), filleted, weighed, with juice
  • 1 sachet of Gelfix 2:1
  • 500 g sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Very fruity

Wash the oranges in hot water and peel a thin layer of zest. Weigh out 25 grams of zest. Peel all the oranges so that all the white pith is removed, then fillet them (cut out the slits between the septa with a sharp knife), reserving the juice and weighing a total of 1 kg. Place the orange segments and juice in a large saucepan and mix with the orange zest. Mix the Gelfix with the sugar, then mix well with the oranges. Purée everything with a hand blender, then bring to a boil over high heat while stirring and simmer for at least three minutes. Remove the pan from the heat and immediately fill jars to the brim with the jam, tightly close the lids, and let the jars stand upside down for five minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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