Kitchen Stories. Orange Marmalade.
by Cashmere Wrap & Macadamia Nuts
Although winter season is not primarily known as the season for fruit preserves and marmalades, there is one exception from the grand rule – orange marmalade. It is fairly easy to make and with some effort can introduce an old fashioned charm of home made preserves. Moreover, if you have enough time and invention, there are countless options for labeling and decorating jars that in turn make a lovely and thoughtful present, as a touch of sweet affection is a truly memorable gift.
- 1,5 kg. of oranges
- 2 lemons
- 1/2 liter of water
- 1 kg. of sugar
- Wash well oranges and lemons. Set aside two oranges and one lemon.
- From remaining fruits remove the peel as thin as you can, avoiding to leave on a white layer (I usually use potato peeler that proves to be an excellent choice). Remove the white layer, so the inside parts or oranges and lemon are free of any peel leftovers.
- Chop oranges and lemon peel into thin slices.
- Two whole oranges and one whole lemon, that you originally set aside, cut into small pieces without peeling.
- Cut peeled fruits into small cubes, removing all stones or any peel leftovers.
- In a big bowl place all chopped fruits layered with chopped peel. Having done that pour into the bowl 1/4 liter of cold water and covered place in the fridge for 24 hours. Stir it once each few hours.
- White leftovers of peel and any fruit stones place into another bowl and cover with cold water. As with oranges, set aside for 24 hours.
- After 24 hours place all fruits and peel into a casserole in which you will fry the marmalade. Add in water drained from the second bowl, where you kept white peel and stones. Cover the casserole and bring to boil.
- Once boiling, remove the cover and let it simmer for 40 minutes, stirring every now and then.
- After this time add sugar and continue to fry on a small heat, so marmalade simmers for about 1,5 – 2 hours.
- To check whether marmalade is ready, place a spoonful on a plate and evaluate the density once it is cold. If consistency is too liquid for your liking, you may want to add some more sugar or fry a bit longer.
- Hot marmalade place into clean and dry jars. Once done, twist them well, so they close properly.
- When jars are locked, place them upside down and leave like this until they are quite cold.