Whole Orange Marmalade with Peel is a delicious recipe that combines the intense flavor of oranges with the texture and color of the peels. If you love chunky marmalade and want to try a delicious and easy-to-make recipe, then you’re in the right place.
This marmalade is perfect for breakfast, spread on a freshly toasted slice of bread, or for a tasty snack. Moreover, it can be used as a filling for pies and cookies, giving a touch of freshness and unique flavor.
The uniqueness of this recipe lies in using whole oranges, which gives the marmalade an irresistible fragrance and authentic taste. The peel, rich in essential oils, gives the marmalade a unique and unmistakable aroma.
To make this delight, you’ll need only two ingredients and a few steps, making the preparation simple and accessible to everyone. You can use your Thermomix to speed up the process, but the recipe can also be made traditionally, with excellent results.
This variant of the classic orange marmalade will surprise you with its versatility in the kitchen. You can enjoy it with aged cheeses for an unforgettable flavor combination, or use it to give a special touch to cakes and desserts.
All that’s left is to get started and be captivated by this delicacy. Follow the recipe step by step and get ready to surprise the palate of friends and family with your Whole Orange Marmalade with Peel. Happy cooking and enjoy your meal!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 jars of 17.6 oz
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4.4 lbs oranges (organic)
- 2.2 lbs sugar
Tools
You can make the marmalade either with the Thermomix or traditionally
- Pot
- Funnel
- Jars
- Blender
- Ladle
How to Prepare Whole Orange Marmalade with Peel
1. Wash the oranges well, pierce them abundantly with a toothpick, and soak them in fresh water for 3 days, changing the water at least once a day, or better yet, twice a day.
2. After three days, dry the oranges and cut them in half, remove the white center thread, and blend them all together in a mixer along with the sugar. It’s very important not to blend the oranges too much to leave some chunks.
3. The blended oranges with sugar are placed in a pot and cooked over moderate heat, stirring occasionally with a wooden spoon. Removing the foam is not necessary. When the foam disappears, do the saucer test to check if the marmalade is ready.
4. Put a bit of marmalade on a cold saucer, let it cool, and tilt the saucer to see if the drop stays firm. Citrus marmalade looks liquid when hot but becomes thicker once cooled.
This preparation method ensures that the orange marmalade is perfectly cooked and ready to enjoy. Its steady consistency makes it ideal for spreading on toast or using as an ingredient in cakes and desserts.
5. Pour the boiling marmalade into sterilized jars. See here how to sterilize jars
6. I always prefer to give a light boil to the marmalades. I place the filled and well-sealed jars in a large pot covered with towels and boil for about 15 minutes.
7. When you hear the “click” on the jar lids, it means the vacuum seal has formed correctly.
Conservation and Notes
The conservation of whole orange marmalade requires some attention to ensure its freshness and safety. Here are some notes on conservation and how to prepare whole orange marmalade.
Choice of ingredients:
Make sure to use fresh, high-quality oranges. Wash them thoroughly before use.
Cleaning and preparation of the oranges
If possible, use organic oranges and wash the peel well before starting the preparation. Remove any impurities from the peel and seeds.
Sugar:
Adding sugar is essential in marmalade preparation, both for taste and preservation. Follow the recipe to determine the exact amount of sugar to use.
Cooking:
Cook the oranges with sugar over medium-low heat until the marmalade reaches the desired consistency. Stir occasionally to prevent sticking to the bottom of the pot.
Consistency test:
To check the marmalade’s consistency, you can do the “cold saucer test.” Place a small saucer in the freezer for a few minutes, then pour some marmalade on it. If the marmalade cools and forms a gel-like film, it’s ready.
Sterilization of jars:
Before pouring the marmalade into the jars, sterilize them in boiling water or the oven to ensure they are free of bacteria.
Filling the jars
Fill the jars up to about half an inch from the rim. Clean any residue along the rim before sealing.
Sealing
Seal the jars tightly after filling. Make sure the lid is clean and dry before applying.
Conservation:
Store the jars in a cool, dark, and dry place. You can keep them in a pantry or refrigerator depending on your preference and the specific recipe.
Remember that whole orange marmalade contains fruit pieces, so it’s important to pay attention to conservation to prevent mold or spoilage. Consume within a reasonable period and regularly check the appearance and smell to ensure its freshness.
FAQ (Frequently Asked Questions)
Can I use non-organic oranges to make marmalade with the peel?
Yes, you can use non-organic oranges, but make sure to wash them well to remove any pesticide residues or chemicals from the peel.
Can I adjust the sugar amount in the whole orange marmalade with peel recipe?
Yes, the amount of sugar can be adjusted based on your personal preferences. However, adding sugar is not only for taste but also for preservation, so be careful not to reduce it too much.
Can whole orange marmalade with peel be stored at room temperature?
Yes, if the jars have been properly sterilized and the marmalade has been prepared according to guidelines, it can be stored at room temperature. However, many prefer to store it in the refrigerator for greater freshness.
How long can I store whole orange marmalade with peel?
Whole orange marmalade with peel can be stored for several months, especially if prepared correctly and the jars are adequately sealed. Regularly check the appearance and smell to ensure it is still fresh.
Can I use this marmalade as a filling for cakes or pies?
Absolutely! Whole orange marmalade with peel is delicious as a filling for cakes, pies, or cookies. It adds a fruity and aromatic touch to many recipes.
Can I add other ingredients, like spices or liquors, to personalize the marmalade?
Certainly! You can experiment with spices like cinnamon or star anise, or add a touch of liquor like Grand Marnier to give your marmalade a unique flavor. Adjust quantities according to your personal taste.
