Homemade orange marmalade is a delicious way to preserve the essence of oranges in a jar, offering a burst of citrus flavor that can brighten any meal. This recipe is designed to create a natural, preservative-free jam that captures the fresh flavor of oranges. Let’s delve into the process of making this delicious orange marmalade without any artificial additives.

Ingredients:

For the jam:

3 kg of oranges (approximately 2 kg of pulp and peel)

800 grams of sugar

Juice of 1 large lemon (or 5 tablespoons lemon juice)

1/4 teaspoon citric acid

5 cloves (optional for more flavor)

Necessary utensils:

Grater

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Clean towel to dry the oranges.

preserving jars

Preparation and boiling time:

Preparation time: 30 minutes

Boiling time: about 1 hour

Step by step procedure:

Preparing the Oranges:

Wash and dry: Start by washing and drying the oranges well to remove any surface impurities.

Grate the peel: Use a grater to grate the peel, being careful to avoid the bitter white part under the skin.

Boil the peel: Boil the grated peel in water for 5 to 7 minutes and then drain. This process helps eliminate bitterness.

Prepare the Pulp: Peel the oranges, carefully removing all the white parts. Cut the pulp into small pieces, discarding the seeds.

Make the jam:

Combine ingredients: In a large pot, combine prepared pulp and peel. Add citric acid and cloves, if using, for more flavor.

Add sugar: Pour the sugar into the pot and mix well with the orange mixture.

Cook: Place the pot over medium heat and bring to a boil, stirring frequently. Continue cooking until the jam reaches the desired consistency.

Test consistency: To test, place a small amount of jam on a cold plate; It should gel as it cools.

Preservation:

Cool: Let the jam cool slightly before pouring it into sterilized jars.

Seal: Seal the jars while the jam is still warm to ensure an airtight seal.

Tips:

For added complexity, consider adding additional flavors such as cinnamon, vanilla, or grated ginger to the jam.

If you prefer a smoother texture, blend the orange pulp before adding it to the pot.

Store the jam in the refrigerator for 2 to 3 weeks or preserve it using a water bath canning method for longer storage.