This orange marmalade is unlike any other. For my latest marmalade "project", I decided to experiment with my classic orange marmalade recipe and add more peel strips. The result did me justice! The exquisite aroma of this beloved citrus and its explosive flavor took my homemade jam to a new level. Everyone who tasted it loved it, and it didn't take long for the jars to be emptied. This revamped jam, full of the aroma and deliciousness of orange, has now become our favorite and a sweet reminder of the simple pleasures of homemade creations when shared...
Easy
Aprox. 30 - 35 min
2 big jars
Ingredients
- 1300 g orange flesh (we have removed the seeds and the white part in the center)
- 300 g orange peel
- 1000 g sugar
- Juice of 1 lemon
How to
- Cut the orange peels into thin strips.
- Add them to a pot of water, boil for 5 min, drain and repeat the process twice more.
- Take the orange flesh, blend it in a blender and transfer the pulp to a wide pot.
- Add the sugar and boil over medium heat for 15 min, removing the foam and stirring occasionally.
- Add the strips, after draining them, stir gently and boil for another 15 - 20 min or until the jam thickens.
- Before the last boil, add the lemon juice.
- Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.
Note from Greek:
Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.
You can reduce the amount of orange peels, mash them or omit them. But what makes this marmalade unique, delicious and aromatic is the orange peels! It has now become my favorite orange marmalade recipe and everyone loves it.
I made my marmalade with 7 medium oranges. The amount of oranges you need will depend on the size of the oranges.
