Organic Orange Marmalade
Summer holidays are slowly ending and with them, the time to cook delicious recipes… I will, of course, publish those on my blog before some products disappear from the market stalls.
Here’s an organic orange marmalade…to die for. You do need to use organic oranges because you’ll use most of the orange zests in the making.
To sterilize the marmalade, place your jam pots in boiling water for 10 minutes and then, let them dry on a clean cloth.
Pour the marmalade in the pots, tighten the lid and put them upside down to cool down. When you’ll open them, you’ll ear a ‘pop’, the sign of a successful ‘flash’ sterilization.
- 2 kgs organic oranges (zest and pulp)
- 500g cane sugar
- 1 cup water
- Remove the oranges zest then peel them thoroughly (cut the pulp in segments). Keep the juice
- Place the pulp, zest, juice, water and sugar in a pan, stir and let it simmer on low heat for two hours; the mixture will thicken and become syrupy (even more when cooling down)
- Remove from the heat when the mixture is thicker while checking that it does not burn (add a little bit more water if needed while cooking the marmalade)