Orange Marmalade homemade without pectin, perfect to prepare at the end of winter or beginning of spring when oranges are ripe and sweet.

After using the oranges to prepare my best and fragrant cakes like the Air Fryer Orange Cake or the Orange Bundt Cake, I decided to make marmalade to spread on bread in the morning or to replace it with Orange Pastry Cream in my MARMALADE LINZER COOKIES or to fill a Soft Cake!

After the PEACH JAM and the PUMPKIN MARMALADE, I absolutely had to make orange marmalade, which is perfect for filling our classic PASTRY tarts or Oil-Based Pastry or Cocoa Pastry.

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Ingredients

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 2 jars of 7 oz (200 g)
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Winter, Spring

Preparation

Peel the oranges thoroughly, making sure to remove all the white part, which is very bitter and could make your marmalade bitter.
Cut the peeled oranges into cubes and place them in a large pot.
Cover with sugar and put them on high heat.
Cook the oranges and sugar for 20 minutes, when they have completely broken down, you can choose to blend the mixture with an immersion blender or leave the marmalade as is.
Once blended, remove the foam that has formed on the surface and continue cooking the orange marmalade, on low heat, for another 20 minutes.
The orange marmalade will be ready when, taking a teaspoon and pouring it onto a plate, it doesn’t slide.
At that point, pour it still hot into sterilized jars, close with their lid and turn them upside down to create a vacuum.
For greater safety, let the closed jars cool completely, then place them inside a pot, cover with water and boil for about thirty minutes. This way, your marmalade will be sterilized and can be stored longer in the pantry.