2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Oranges have long been more than just a winter fruit. Although we are no longer in the active cold season, why not make a great marmalade or orange jam if you missed this winter. Incredibly tasty, the orange jam is perfect for breakfast.
You should know that some varieties of oranges, such as Saville, have a tart taste but a high pectin content. This is the natural thickening agent of jam and jellies and that is why this variety of oranges are ideal for jam.
However, this does not mean that marmalade cannot be prepared from other ordinary varieties of oranges, which you can always find on the market. If you do find more special varieties, know that they can be stored in the refrigerator for a few weeks or freeze in the freezer for about half a year.
To increase the level of pectin in ordinary orange jam, add the juice of one lemon to every 500 grams of orange juice. Lemon is also a citrus rich in pectin.
Don't try to make too much jam at once. The mixture of fruit and sugar should not be more than 1/3 of the vessel in which it is boiled. This is because during cooking the mixture increases in volume and can boil.
It is important to boil the mixture very hard to get the desired tasty and good orange jam. At home it is quite difficult to handle a large amount, so do not exceed twice the doses specified in the recipe.
If you have a lot of fruit, make several smaller doses than a large one. The larger the amount, the longer the jam should boil, and so the aromas of the jam are lost.
Use plain crystal sugar for marmalade. The larger the crystals, the less foam is formed during cooking and the clearer the orange marmalade.
Here is a delicious recipe for orange jam.
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