Orange marmalade with all the peel, strictly Sicilian, thus organic. I could talk for hours about Sicily and its fruits, like lemons and oranges, the scent of flowers this time of year while walking through an orange grove, for example. I know a little about it: the memories of my childhood, in my hometown, are very tied to the land and its fruits. I’ve always seen my grandfather and father working it. Sure, living in the city definitely has its advantages, but would you trade it for nature? When I happen to have homegrown citrus, without any preservatives or treatment, I spontaneously don’t throw away the peels: it seems wasteful to discard a treasure. For this reason, my marmalade is made with all the peels, possibly whole, rustic. Unfortunately, these are also the last oranges, the local ones, but we also know that they are available year-round on the market because they come from other parts of the world.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 3 Jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 810.00 (Kcal)
- Carbohydrates 213.33 (g) of which sugars 205.33 (g)
- Proteins 3.13 (g)
- Fat 0.40 (g) of which saturated 0.05 (g)of which unsaturated 0.16 (g)
- Fibers 8.00 (g)
- Sodium 1.67 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Make Orange Marmalade
- 2.2 lbs oranges
- 2.5 cups sugar
Tools to Make Orange Marmalade
- Saucepan
- 3 Jars
- Wooden Spoon
- Canning Funnel
- Ladle
Steps to Make Marmalade
Needless to say, wash the oranges well, even if they are organic. Remove the piece where the stem is attached, cut the orange in half, and slice it with all the peel. Repeat the same with all others. Remove any seeds you find as you cut the oranges.
Weigh the sugar and cover the sliced oranges in the pot. Mix well and cook for about an hour.
In the meantime, sterilize the jars. I chose to put them in the oven at 320°F static, including the lids, for 25 minutes; otherwise, you can use other methods you prefer.
Always check the density by sliding a small amount of marmalade from one side to the other on the saucer to verify cooking.
Advice
I suggest also preparing lemon marmalade: here’s the recipe.
I suggest also preparing lemon marmalade: here’s the recipe.
https://blog.giallozafferano.it/vaipinacucina/marmellata-di-limoni-ricetta-semplice/
https://blog.giallozafferano.it/vaipinacucina/marmellata-di-limoni-ricetta-semplice/
FAQ (Frequently Asked Questions)
Is it necessary to add lemon juice to orange marmalade?
No, I don’t add anything other than whole oranges and sugar, and it turns out delicious.
