Introduction<\/p>\n\n\n\n
Making orange marmalade at home is a simple ritual that fills the kitchen with aroma and offers a genuine product, free from preservatives and additives. This version is balanced, intense, and versatile: perfect for spreading on bread, filling desserts, or accompanying cheeses. With just a few ingredients and a little patience, you’ll have a marmalade with an authentic flavor.<\/p>\n\n\n\n
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Ingredients<\/p>\n\n\n\n
3 kg of oranges (about 2 kg of pulp and peel)<\/p>\n\n\n\n
800 g of sugar<\/p>\n\n\n\n
Juice of 1 large lemon (or 5 tablespoons lemon juice)<\/p>\n\n\n\n
\u00bc teaspoon citric acid<\/p>\n\n\n\n
5 cloves (optional)<\/p>\n\n\n\n
Necessary Tools<\/p>\n\n\n\n
Grater<\/p>\n\n\n\n
Large jar or large bowl<\/p>\n\n\n\n
Clean towel<\/p>\n\n\n\n
Glass jars with airtight seal<\/p>\n\n\n\n
Preparation Overview<\/p>\n\n\n\n
Preparation time: about 30 minutes<\/p>\n\n\n\n
Cooking time: about 1 hour<\/p>\n\n\n\n
Preparation<\/p>\n\n\n\n
1\ufe0f\u20e3 Prepare the oranges<\/p>\n\n\n\n
Wash the oranges thoroughly, dry them with a clean towel, and finely grate the zest (only the orange part). Peel the oranges, remove the seeds, and chop the pulp into small pieces.<\/p>\n\n\n\n
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2\ufe0f\u20e3 Maceration<\/p>\n\n\n\n
Place the pulp and zest in a large container, add the sugar, lemon juice, and citric acid. Mix well, cover, and let steep for at least 2 hours (preferably overnight) to intensify the flavor.<\/p>\n\n\n\n
3\ufe0f\u20e3 Cooking<\/p>\n\n\n\n
Transfer the mixture to a heavy-bottomed saucepan. Add the cloves if you want a spicy aroma. Bring to a boil, then reduce the heat and cook for about 1 hour, stirring frequently and skimming if necessary.<\/p>\n\n\n\n
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4\ufe0f\u20e3 Check the consistency<\/p>\n\n\n\n
Do the saucer test: pour a drop of jam onto a cold plate; if it thickens, it’s ready. If not, continue cooking for a few minutes.<\/p>\n\n\n\n
5\ufe0f\u20e3 Potting<\/p>\n\n\n\n
Remove the cloves. Pour the still-hot jam into sterilized jars, seal tightly, and invert to create a vacuum. Let cool completely.<\/p>\n\n\n\n
Serving and Storage Tips<\/p>\n\n\n\n
Store in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 2\u20133 weeks. It’s perfect for breakfast, in desserts, or as an accompaniment to aged cheeses.<\/p>\n\n\n\n
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Variants<\/p>\n\n\n\n
More bitter: Add a little more zest.<\/p>\n\n\n\n
Spicy: Try cinnamon or star anise.<\/p>\n\n\n\n
With less sugar: reduce the sugar to 600 g and cook for a little longer.<\/p>\n\n\n\n
With blood oranges: for a more intense color and a strong flavor.<\/p>\n\n\n\n
FAQ<\/p>\n\n\n\n
Can I skip the citric acid?
Yes, you can slightly increase the lemon juice.<\/p>\n\n\n\n
Is it normal for jam to thicken as it cools?
Yes, jam thickens as it cools.<\/p>\n\n\n\n
Can I blend it?
Sure, but if you prefer a smooth consistency, use an immersion blender.<\/p>\n","protected":false},"excerpt":{"rendered":"
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