Homemade citrus marmalade. Homemade citrus marmalade

Bright orange slices with a slight sourness can be purchased at the store, but homemade orange marmalade will be much tastier and healthier. In recipes, it is suggested to use gelatin, agar-agar and pectin as thickeners, or you can cook thick orange jam only citrus and sugar. After all, this is precisely the meaning (thick orange jam) that the word marmalade has in English-speaking countries.

The most common thickener that you can easily find at any grocery store is gelatin.

To prepare orange marmalade on its basis, the proportions of the ingredients will be as follows:

• 4 oranges with a total weight of 1 kg;
• 250 g granulated sugar;
• 35 g of gelatin.

Step by step cooking:

1. Prepare the gelatin as indicated in the cooking instructions. Usually, this requires soaking the product in water for a while, taking it in a ratio of 1: 3, and then melting the swollen thickener in microwave oven or on a steam bath.
2. In the meantime, thinly remove the zest from two oranges so that the white part remains unaffected, otherwise the finished marmalade will taste bitter. Next, squeeze juice from all the fruits with any in an accessible way... You should get 200 ml of juice. If there is less liquid, you can add water to the specified volume.
3. Boil the zest, juice and sugar over the fire for about three minutes after boiling. Then strain the mixture and mix with the prepared gelatin. Pour warm marmalade in its liquid state into molds (curly silicone ice molds are good for this) and send to the refrigerator. After hardening, the marmalade is ready.

Marmalade on gelatin is stored in the refrigerator. You cannot roll sugar over it, since it will simply melt even in the cold. For more attractiveness, curly gummies can be rolled in coconut flakes.

How to make with pectin

The perfect marmalade - as stable as the store-bought marmalade, which can be rolled in sugar, can only be obtained by using fruit puree and pectin as a thickener.

For such an orange marmalade, you need to take:

• 500 g orange puree;
• 500 g sugar;
• 50 g icing sugar;
• 100 g of glucose syrup (can be replaced with invert or molasses);
• 12 g citrus pectin;
• 8 ml lemon juice.

Cooking instructions:

1. The most difficult and tedious process in making marmalade is getting orange puree. For him, the oranges need to be peeled, divided into slices, from each of them, remove the white films and remove the seeds. After that, puree them with a blender.
2. Mix the powdered sugar with pectin. This is necessary so that the pectin does not curl up into flakes, but is evenly distributed and dissolved in the puree.
3. Put the puree from oranges in a bowl with a thick bottom and walls to fire. When its temperature reaches 40 degrees, add powdered sugar with pectin, stir and boil.
4. Pour glucose syrup into the boiling mass and add sugar. Next, boil the mixture with continuous stirring to 106 degrees. After reaching the required heating, pour in lemon juice, stir and cook for about a minute.
5. Pour warm marmalade into a prepared mold. Silicone - you need to grease with vegetable oil, and cover the iron with oiled parchment. After hardening (it will take 5-6 hours), remove the marmalade from the mold soaked in vegetable oil cut into pieces with a knife and roll in sugar.

With agar agar

The gelling properties of agar-agar are already manifested at 40 degrees, so if you make marmalade on its basis, then the homemade sweetness will not melt like jelly, even after being for a long time at room temperature.

The composition of such a delicacy is as follows:

• 200 ml of freshly squeezed orange juice;
• 100 g granulated sugar;
• 7 g of agar-agar powder.

How to make orange agar marmalade:

1. ¾ Mix the total amount of orange juice with agar-agar and leave for about 30-40 minutes.
2. After the specified time, combine the remaining 50 ml of juice with sugar and bring to a boil. Pour agar-agar diluted with juice into the boiling syrup in a thin stream, mix and cook for 3-4 minutes after boiling.
3. Crush the mixture from the stove, let it stand for 10-15 minutes, and then pour over silicone molds and allow to stabilize in the refrigerator or at room temperature.

To obtain a sugar crust, ready-made marmalade can be rolled several times in sugar and dried at room temperature.

Orange peel marmalade

The orange peel that most people just throw away can turn into delicious orange marmalade.

To prepare such a delicacy at home you will need:

• 500 g orange peels;
• 300 g granulated sugar.

Priority of actions:

1. Pour the orange peel with water and bring to a boil. Allow the water to gurgle for three to four minutes, then drain it, and pour the crust with new ones and boil again. Repeat the boiling procedure a total of three times, making sure to change the water. This is done to make the bitterness go away.
2. After the third boil, twist the crust through a meat grinder using a wire rack with small holes. Mix the chopped peel with sugar, add 100 ml of the broth in which it was cooked, and cook everything for about 25-30 minutes, stirring continuously so that the marmalade does not burn.
3. Cover the baking sheet with parchment, sprinkle it with plenty of sugar, and lay a mass of sugar and orange peels on top in an even layer. Send everything into the oven, heated to 60 degrees, and dry it thoroughly, but so that the marmalade remains elastic.
4. Cut the finished marmalade into pieces, roll them in sugar and store in a hermetically sealed container.

Cooking with Julia Vysotskaya

Homemade orange marmalade according to Julia Vysotskaya's recipe is citrus pieces in sweet syrup, more like jam. Of course, fans of store marmalade will not like this option, but admirers homemade jam a small jar of such marmalade will be to your liking.

Sugar and fruit proportions:

• 1000 g of oranges;
• 900 g sugar.

Cooking technology:

1. Soak oranges for 48 hours in cold water... During this time, the peel will become soaked and fully open its pores.
2. Then drain the water, rinse the fruits, put them in a saucepan with thick sides and bottom, add water so that it only slightly covers the oranges, bring to a boil and cook on minimal heat, avoiding boiling, 3-4 hours until soft.
3. Remove the oranges from the liquid, cool completely, cut into quarters to make it easier to remove the seeds and partitions. Then cut into 1 cm cubes.
4. Mix the crushed oranges with the sugar, put them back in a saucepan with a thick bottom, if necessary, pour a little orange juice on the bottom so that the marmalade does not burn, and cook for half an hour, stirring constantly, until the sugar is completely dissolved.
5. Divide the finished marmalade into small sterile glass jars and seal tightly with lids. Store your homemade orange treat in the refrigerator.

Orange juice

The basis for orange marmalade can be both whole fruits and peels, but most often fresh juice is used for preparation.

So, based on fresh juice, you can prepare a delicious chewy orange marmalade by taking:

• 200 ml of juice;
• 400 g sugar;
• 20 g of gelatin.

Working process:

1. Pour gelatin with half of the juice and leave for half an hour so that the thickener is well saturated with moisture.
2. Mix the remaining juice with sugar and boil the syrup. Bring the mixture until all crystals are completely dissolved and boil.
3. Remove the syrup from heat and transfer the swollen gelatin into it, stir until smooth and homogeneous. Then pour into molds and allow to harden.

This marmalade turns out to be stringy and slightly sticky, so it can be rolled in sugar without fear that it will melt.

Orange and lemon delicacy

This homemade treat not only tastes great, but also original presentation in the form of citrus slices.

To prepare orange and lemon slices you will need:

• 150 ml orange juice;
• 150 ml lemon juice;
• 250 g sugar;
• 50 g of glucose syrup (can be replaced with invert or molasses);
• 15 g apple pectin.

Cooking method:

1. Since the peel will be used for food, wash the oranges and lemons thoroughly with a brush. Then cut each fruit in half and carefully select the pulp from which to squeeze required amount juice.
2. Mix 50 g of sugar with pectin. Combine the rest of the sugar with lemon and orange juice, glucose syrup. Put this mixture on fire, bring to a boil and boil for five minutes.
3. Then, with continuous stirring, add the sugar-pectin mixture, let the marmalade boil for 7-10 minutes and pour it into molds made of citrus peel.
4. When the marmalade hardens, cut it into wedges and roll in sugar. Delicious and original homemade treat ready to serve.

With carrots and apples

When you want a little variety, you can make a bright orange marmalade with apples and carrots.

This dessert includes:

• 2 medium oranges;
• 2 apples;
• 2 carrots;
• 270 g granulated sugar;
• 50 g glucose syrup;
• 6 g pectin;
• 2 g agar agar;
• 4 ml lemon juice.

Algorithm of actions:

1. Peel the orange peel, white films and seeds, peel off the top layer of the peel from the carrots, cut the seed capsule from the apples and cut off the peel. Use a blender to puree citrus fruits, root vegetables and fruits.
2. Weigh out 250 g of the finished puree, add glucose syrup and 200 g of sugar to it. Stir this mixture well and cook until homogeneous. Then cool slightly to about 60 degrees and add the remaining 70 g of sugar mixed with pectin and agar-agar. Cook the marmalade until its temperature approaches 106 degrees.
3. Quickly transfer the hot marmalade to the prepared baking sheet and flatten, leave to stabilize. After hardening, cut into cubes and roll in fine sugar.

English recipe

Legend has it that an enterprising grocer decided to sell the bitter Valencian oranges, disguising their bitterness with sugar, and this is how the English orange marmalade appeared - thick jam served with toast for breakfast.

To do it, you must prepare:

• 6 medium oranges;
• 1 lemon;
• 500 ml of water;
• 1500 g sugar.

Cooking marmalade as follows:

1. Cut the peel of two oranges into thin noodles. Next, prepare juice from all citrus fruits using a juicer.
2. Mix the juice with water, add the noodles from the crusts, you can also put the pomace wrapped in a gauze bag there. Over medium heat, stirring occasionally, cook the mixture for about two hours, until it is reduced in volume by about half.
3. Then remove the pomace from the pan and add sugar. Cook the marmalade for a quarter of an hour, then drip a little on a saucer, if after five minutes, when the plate is tilted, the surface of the drop will wrinkle - the marmalade is ready. With a different outcome, boil for a while.
4. Pour the finished marmalade into sterile jars for further storage. Although thickeners are not used in the recipe, the product turns out to be quite dense in consistency. Often it has to be cut with a knife.

Oranges for orange marmalade should be dense and fleshy in appearance. If you squeeze an orange lightly in your hand, then a dryish orange is felt, it is lighter and looks like cotton inside. You can't squeeze a lot of juice out of such an orange.

Wash and juice the oranges using any suitable method. If you squeeze oranges using such a manual juicer as in the photo, then you can first hold the orange under hot water and roll it on the table, so there will be more juice and it will be easier to squeeze it out.

Divide the juice approximately equally into two containers. This can be done by eye. Pour sugar into one part and mix. The amount of sugar can be adjusted to taste. If you plan to roll the finished marmalade in sugar, then take a little less glass, if not, then you can take a full glass, and if the oranges are very sour, then take a glass with a slide.

Pour agar-agar into the other part of the juice and mix. Leave on for 5-10 minutes.

Bring the juice with sugar to a boil. Add agar-agar juice to this syrup, stirring occasionally. Cook the mixture for 3 minutes and remove from heat.

Allow the mixture to cool slightly and pour into silicone molds. It should be borne in mind that mixtures with agar-agar quickly solidify even at room temperature, so you should not wait for complete cooling. Otherwise, the mixture will solidify right in the ladle and it will be difficult to pour.

Let cool slightly. Then put in the refrigerator for half an hour or an hour and remove the marmalade from the molds.

Fruits and berries

Description

Ingredients

Steps

Purchase ripe fragrant oranges for cooking such marmalade, gently squeeze the juice out of them. Pour the resulting liquid into a saucepan or any other suitable container..



Pour the indicated amount of glucose syrup to the juice or replace it with granulated sugar, mix the ingredients slightly. We send the stewpan to the stove, heat the juice and wait for the sugar crystals to completely dissolve.



In a small container, mix the pectin with 30 grams of sugar and only then pour it into a saucepan to orange juice. Mix the ingredients thoroughly again.



At this stage, we send the main amount of sugar to orange juice with pectin, knead the contents of the stewpan using a whisk.



Cook the marmalade over low heat until the sugar crystals are completely dissolved: this can take from 8 to 12 minutes. Stir the ingredients constantly in a saucepan.



We remove the stewpan from the heat, dilute citric acid in hot water and then pour it into orange juice, mix well.



Cover the baking sheet parchment paper, on top we set the square shape chosen for the marmalade as shown in the photo. Gently pour the marmalade base into this mold..



For a short 15 minutes, the marmalade should cool slightly and at the same time thicken enough so that the mold can be removed.



Sprinkle the surface of the marmalade with sugar crystals: it will be easier to work with it in the future.



Using a regular school ruler, cut the fruit candies into neat, regular squares.



We dump the candies all in the same sugar so that it does not stick together.



This completes all the preparations. Homemade orange marmalade ready for tea.



Bon Appetit!

The hole at first walked straight, flat, like a tunnel, and then suddenly dropped abruptly downward. Before Alice had time to blink an eye, she began to fall, as if into a deep well.

Either the well was very deep, or she was falling very slowly, only she had enough time to come to her senses and think about what would happen next. At first she tried to see what awaited her below, but it was dark there and she could not see anything. Then she began to look around. The walls of the well were lined with cupboards and bookshelves; in some places pictures and maps hung on carnations. She flew past one of the shelves and grabbed a can from it. The bank said ORANGE MARMALADE, but alas! it turned out to be empty. Alice was afraid to throw the can down - lest she kill someone! On the fly, she managed to shove it into some kind of closet.

What are some of the most common treats associated with Carroll's Alice? Of course, puddings! “Alice, this is pudding! Pudding, it's Alice! " I wrote about them in one of my old posts, even before my passion for British cuisine took on its current proportions: Now I would conduct this research in a completely different way, but nevertheless, this post has value precisely as a first acquaintance. Which is symbolic in the context of the book :) Returning to other food from the Land of Wonders and Through the Looking Glass, the next ones, probably, should be remembered with pies marked “Eat me”. Here, too, not everything is so simple and deserves a separate story. But not this time :) What else? In fact, if you read the text carefully, we will find that there are much more mentions of various interesting foods in it than it seems. It starts already on the first pages, as we can see from the quote. We will stay here today, because orange marmalade is a topic that deserves a separate discussion.

© A. H. Watson (1939)

"Alice in Wonderland" is usually perceived as a very strange fairy tale. But I must say that for a Russian-speaking reader it is even "weirder" than for an Englishman. By at least, if we talk about the English - contemporaries of Lewis Carroll. In general, probably for anyone who is far from the original context, this book is full of additional oddities. And the context is this: the realities of Oxford and its environs from the 1860s.

We all know how Winnie the Pooh appeared: Alan Alexander Milne began to compose stories for his son Christopher Robin, making the boy and his toys heroes. By and large, "Alice in Wonderland" was created on the same principle: Lewis Carroll came up with a story for Alice Liddell, making her the main character and naturally weaving into the plot various details familiar to her. Starting with the brisk rabbits that swarmed the surrounding meadows, and continuing with marmalade.

To this day, orange marmalade is one of the main gastronomic associations with Oxford. You can call it a local specialty. Although, of course, this is such a very national thing, well known to all Englishmen.

The product in question should not be confused with jam - it is exactly marmalade in the Old English sense of the word. Honestly, I myself used to wonder: why "marmalade"? I thought that it just happened historically, and there was no need to look for special meanings here. And only when I decided to cook it myself, I realized that the connection with marmalade in our usual format is the most direct. In fact, this is it: fruit syrup gelated with natural pectin contained in citrus fruits. That is, the correct texture of the product is important here. Orange peels in syrup - this is not marmalade yet. Orange peels in orange jelly - yes.

The composition is very simple: citrus fruits, sugar and water. But in order to get the right result, it is important to observe proportions and technology. Otherwise, everything is elementary and relaxed. Cooking is somewhat extended in time, but processes requiring active participation are minimized. Most of the time is taken by infusion and cooking.

As for the composition - the classic orange marmalade is made from bitter Seville oranges, and only from them. In their raw form, they are of little use for food, but as such a piquant preservative, they are quite. If you live in Europe, it will be easier for you to get the right “inedible” oranges. In Russia, this is unrealistic (to put it mildly), but this is not yet a reason to despair. To make our marmalade close to the original taste, you can add other citrus fruits with a more pronounced bitterness to oranges - grapefruit, in the first place. And lemon is present in most recipes as well. White films and seeds from all used fruits will also add bitterness. But I'll tell you about this in sequence in the recipe itself - my version is just designed to use the sweet oranges we are used to.

It's good if you have a cooking thermometer. But you can do it the old fashioned way, without it - below I will explain how.

Important: you cannot reduce the amount of sugar! I understand that someone may be intimidated by the number, but in this case it is a technological necessity: in order to get the correct marmalade consistency, you need a syrup of a certain thickness. Otherwise, it simply does not gel properly, and you will get a thin syrup with candied orange fruits hanging in it. Thick syrup - base of this product... Fruits serve only to give it taste and aroma, and also as a source of pectin. In general, I cannot guarantee that experiments in favor of dieteticity will be successful. This is a classic case where it is best to simply cut back on the serving size. This marmalade has a rich taste. It is spread on toast with just a little layer, and not put on spoons :)

ORANGE MARMALADE

Ingredients:
1.5 oranges (about 350 g)
1 lemon
1/2 small grapefruit (zest only)
700 g sugar
500 ml of water

Preparation:

1. First, prepare the citrus fruits. Cut the oranges and lemons in half and squeeze out the juice very carefully. From the halves of the oranges, we scrape the remaining white films, but do not throw them away, but save them. We divide each half into 4 parts. If the crusts are thick, cut off the top layer of the white part (not all). Cut into strips as thin as possible. We do the same with the grapefruit zest (juice is not needed, you can just eat the grapefruit).

The zest can be immediately put into a saucepan, in which the marmalade will be cooked later. Pour the juice of lemon and oranges there. Add half a liter of water.
Wrap the squeezed lemon halves together with white films and pits from oranges in cheesecloth, tie with a thread. We send this gauze bag there, in the pan. The end of the thread can be tied to the handle of the pot to make it easier to reach later. Cover with a lid and leave to infuse overnight at room temperature.

2. The next day, put the pan on fire, bring to a boil, reduce heat to minimum. Cook for about an hour, with a constant, but not strong boil. During this time, the crusts should become translucent, and the liquid should evaporate by at least a third. But the main thing that happens at this stage is that pectin is released from citrus fruits. So this is a very important stage, it is not worth shortening it in time.

3. After about an hour, remove the pan from the heat, take out the gauze bag and wait until it cools down a little so that you can safely take it in your hands. This bag needs to be wrung out properly (it is convenient to do it with latex gloves), since it contains a lot of pectin, which we do not want to lose. In general, we squeeze out as good as possible. Then, of course, we throw away the contents of the bag (and the gauze can be washed and used in the future).

4. We look at the consistency of the liquid remaining after cooking. I have it boiled away strongly - noticeably more than a third. So I added a couple tablespoons of water at this point just to help the sugar dissolve more easily. But in general, moderation is important here, you should not add a lot of water.

5. Add sugar, stir. If our piece is still warm, this is good - the sugar will dissolve faster. We put the saucepan over medium heat and heat it up. Important: the sugar must be completely dissolved before boiling.

6. Further, if you have a thermometer, everything is simple: cook the marmalade until its temperature reaches 105 ºС. This does not happen instantly, for about 10 minutes it should definitely boil, but the exact time depends on the strength of the boil and the initial consistency of the syrup.
If there is no thermometer, the old grandmother's method will come to the rescue - the freeze test. In this case, you should put a couple of saucers in the freezer in advance so that they cool down properly. To check if it's done, drip some marmalade onto a cold saucer. When fully cooled, it should solidify. If the orange syrup remains thin, boil the marmalade a little more, then repeat the test. And so on until the desired result is obtained.

7. Pour the finished marmalade into jars. Once completely cooled, it will harden and be ready for use.

We use with toasted toast, if desired, combine with butter... We sympathize with Alice, who did not get this luxury.

© W. H. Walker

However, this is not the only option for using orange marmalade. If you have a lot of boiled amount - there is a great way to recycle the excess! And to do it very much in English, and moreover, in a literary way. How - I'll tell you in my next post. Don't switch!

Don't want to buy store-bought marmalade made from 100% chemicals? And don't, because we can cook homemade natural marmalade from fresh fruits, which will be very useful for small and large gourmets.

The basis of homemade marmalade is fresh juices and a minimum of heat treatment, so the dessert will store all the vitamins and nutrients.

So, despite a certain amount of mistrust, try to cook an amazing delicacy with incredible taste and sunny color at home. Juices can be chosen according to your taste, and if you do not have the opportunity to squeeze juice at home, use a ready-made packaged product.

Ingredients:

• 450 ml orange juice
• 50 ml lemon juice
• 1 tbsp. l. citrus zest (optional)
• 50 ml hot water
• 4 tablespoons gelatin
• 2 tbsp. Sahara
• 1 tsp odorless oil (for greasing the mold)

Preparation:

1. Squeeze the juice from oranges and lemon, grate the zest on a fine grater.

2. Pour gelatin into a cup, pour over very hot water (but not boiling water!), Stir well. Leave on for 10-15 minutes. for swelling. Pour juice into a saucepan, add zest, add sugar, pour gelatin and put on the smallest heat.

3. Stir quickly and heat the mixture until the sugar is completely dissolved. The juice should not boil, but be warm. By heating the mixture more than necessary, the vitamin C contained in the citrus juice will be destroyed, so as soon as the sugar dissolves, remove from heat. Strain the juice by removing the zest. During heating, she enriched the mixture with a small amount essential oils, that is, aroma. If you don't have a lot of time, you can skip the zest.

5. Grease the mold with oil, pour out the mixture. Put the slightly cooled mixture in the refrigerator until it solidifies (preferably overnight).

6. Cut the marmalade straight in the mold into pieces of the desired shape and size.

7. If desired, roll the marmalade in a mixture of sugar and powdered sugar. Keep refrigerated.