Grandma’s orange marmalade with peel, as delicious as her lemon marmalade or her strawberry jam.
My grandmother, my dear grandmother Fernanda, often made homemade jams: it was her passion and with those same jams or preserves she made delightful tarts.
I have a sweet memory of her, it is engraved on my heart and it will stay there forever and often, while writing in this corner of the web that I’ve carved out, memories follow one another and I think of her dishes, her kitchen, her treats that I will never find again, because she didn’t follow recipe books but cooked “by feeling”…
Today, however, we will prepare the whole orange marmalade as she did, and she managed to remove the bitterness from orange marmalade impeccably, leaving only a faint characteristic hint. Ready to join me in the kitchen? Let’s go and you’ll see what a show this homemade orange marmalade is. But before rushing to the stove, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here), and in my book “La Sicilia è in tavola” you can find many more!
Also take a look:
–Oil tart with ricotta and jam;
–Quince jam (grandma’s recipe);
–Frozen mixed berry topping;
–Homemade red onion jam;
–Spicy pear jam for cheeses with turmeric;
–Spicy fig jam for cheeses
Also take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make whole orange marmalade with peel
- 2.2 lb oranges (organic)
- 2 cups sugar
Tools
- 2 Pots
- Knife
- 2 Jars
Preparation of the whole orange marmalade
To prepare the marmalade (marmalade is made with citrus; other fruits make jam), you’ll need nice organic oranges preferably with thin peel. Ideally use navel oranges; at the time of writing I only have “tarocco” oranges available and I will use those.
Rinse the fruit very well and remove the peel; set it aside and begin to “clean” the oranges by removing as many filaments and membranes as possible — scrape them with a knife and they will come off.
Scrape off the excess white pith from the peels using a knife, then cut the peels first into strips and finally into very small cubes.
Bring a pot full of water to a boil and blanch the peels for a couple of minutes, drain them and repeat the process.
Cut the orange flesh into pieces.
Collect the drained peels, the chopped flesh and the sugar in a heavy-bottomed pot.
Cook over very low heat for about 45 minutes, stirring very often. If at the end of this stage the peels haven’t broken down, briefly use an immersion blender and continue cooking for another 10 minutes. Meanwhile sterilize the jars for preserving by washing them well and then boiling them for 10 minutes together with their lids.
To check if the marmalade is ready, pour a teaspoon onto a plate, let it cool and tilt the plate vertically: if it doesn’t run or runs very, very slowly, you’re ready and can turn off the heat; otherwise continue cooking.
The marmalade keeps well in the fridge for about ten days. To make preserved jars, after sterilizing the jars, take them out of the pot with tongs and place them mouth up on a clean cloth.
Fill them immediately with the boiling marmalade, being careful not to burn yourself, close them very well and let them boil again for about ten minutes, completely covered by water.
Let them cool in the same pot, then take them out and press the lid: if a vacuum has formed, the preserve has been successful and the product will remain perfect for over a year.
Notes
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