Bright orange slices with a slight sourness can be purchased at the store, but orange marmalade prepared at home will be much tastier and healthier. In the recipes, gelatin, agar-agar and pectin are suggested to be used as thickeners, and thick orange jam can only be made from citrus fruits and sugar. Indeed, it is such a meaning (thick orange jam) that the word marmalade has in English-speaking countries.

Gelatin Orange Marmalade

The most common type of thickener that can be purchased at any grocery store without problems is gelatin.

To prepare marmalade from oranges based on it, the proportions of the ingredients will be as follows:

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

Step by step cooking:

  1. Prepare gelatin as described in the cooking instructions. Usually, this requires soaking the product for some time in water, taking it in a ratio of 1: 3, and then melt the swollen thickener in a microwave oven or in a steam bath.
  2. Meanwhile, thinly remove the zest from two oranges so that the white part remains unaffected, otherwise the prepared marmalade will be bitter. Next, squeeze the juice from all the fruits in any way possible. It should turn out 200 ml of juice. If less liquid is obtained, water can be added to the indicated volume.
  3. Boil the zest, juice and sugar on 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 molds for ice are good for this) and send to the refrigerator. After hardening, marmalade is ready.

Marmalade on gelatin is stored in the refrigerator.You can’t roll it with sugar, because it simply melts even in the cold. For greater attractiveness, curly marmalades can be rolled in coconut.

How to make with pectin

An ideal marmalade is as stable as a marmalade, which can be rolled in sugar, can only be obtained using fruit puree and pectin as a thickener.

For such an orange marmalade you need to take:

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

Cooking Instructions:

  1. The most difficult and tedious process in the preparation of marmalade will be getting orange puree. For him, oranges need to be peeled, divided into slices, remove white films from each of them and remove the seeds. Then puree them with a blender.
  2. Mix powdered sugar with pectin. This is necessary so that the pectin does not curl, but is evenly distributed and dissolved in the puree.
  3. Pure oranges in a bowl with a thick bottom and walls to send to the 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 achieving the necessary heat, pour in lemon juice, mix and cook for about a minute.
  5. Pour warm marmalade into prepared form. Silicone - you need to grease with vegetable oil, and iron line with oiled parchment. After hardening (it will take 5-6 hours), remove the marmalade from the mold with a knife dipped in vegetable oil, cut into pieces and roll in sugar.

With agar

The gelling properties of agar-agar are already apparent at 40 degrees, so if marmalade is prepared on its basis, then homemade sweetness will not melt like jelly, even if it is at room temperature for a long time.

The composition of such a treat is as follows:

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

How to make orange marmalade with agar agar:

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

To obtain a sugar crust, the prepared marmalade can be rolled in sugar several times and dried at room temperature.

Orange Peel Marmalade

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

To prepare such a treat at home, you will need:

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

The sequence of actions:

  1. Pour the peel of oranges with water and bring to a boil. Let the water bubble for three to four minutes, then drain it, and pour the crust over with a new one and boil again. Repeat the boiling procedure a total of three times, be sure to change the water. This is done in order to leave the bitterness.
  2. After the third boiling, crust the peels through a meat grinder using a wire rack with small holes. Mix the crushed peel with sugar, add 100 ml of the broth in which it was boiled, and cook for about 25-30 minutes continuously stirring so that the marmalade does not burn.
  3. Cover the baking sheet with parchment, which is abundantly sprinkled with sugar, and lay a mass of sugar and orange peels on top with an even layer. Send everything to the oven, heated to 60 degrees, and thoroughly dry, but so that the marmalade remains elastic.
  4. Cut the finished marmalade into pieces, which are rolled in sugar and stored in a hermetically sealed container.

Cooking with Julia Vysotskaya

Homemade marmalade of oranges according to the recipe of Julia Vysotskaya is slices of citrus in sweet syrup, more like jam. Of course, fans of store marmalade will not like this option, but lovers of homemade jam will like a small jar of such marmalade.

Proportions of sugar and fruit:

  • 1000 g of oranges;
  • 900 g of sugar.

Cooking Technology:

  1. Soak the oranges for 48 hours in cold water. During this time, the peel will soak and fully open its pores.
  2. Then drain the water, rinse the fruits, put them in a pan with thick walls and a bottom, pour water so that it only slightly covers the oranges, bring to a boil and cook over low heat, avoiding rapid boiling, 3-4 hours until soft.
  3. Remove the oranges from the liquid, cool completely, cut into quarters, so that it is easier to remove the bones and partitions. Then cut into cubes with a side of 1 cm.
  4. Mix the crushed oranges with sugar, transfer again to a pan 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. Arrange the finished marmalade in small sterile glass jars and tightly seal the lids. Store your homemade orange treat in the refrigerator.

From orange juice

The basis for orange marmalade can be either the whole fruit or the peel, but fresh juice is most often used for cooking.

So, on the basis of fresh juice, you can prepare a delicious chewing orange marmalade by taking:

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

Working process:

  1. Pour gelatin over half 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 to complete dissolution of all crystals and boil.
  3. Remove the syrup from the heat and transfer the swollen gelatin into it, stir until smooth and smooth. Then pour into molds and let harden.

This marmalade is viscous and slightly sticky, so you can roll it in sugar without fear that it will melt.

Orange and lemon treat

This homemade delicacy has not only excellent taste, but also an original serving in the form of citrus slices.

To prepare orange and lemon slices you will need:

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

Cooking method:

  1. Since the peel will be used for food, oranges and lemons are thoroughly washed with a brush. Then cut each fruit in half and gently select the pulp from which to squeeze the required amount of juice.
  2. Mix 50 g of sugar thoroughly with pectin. The remaining sugar is combined 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, pour in the sugar-pectin mixture, let the marmalade boil for 7-10 minutes and pour it into molds from citrus peel.
  4. When the marmalade hardens, cut it into slices and roll in sugar. Tasty and original homemade delicacy is ready to serve.

With carrots and apples

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

The composition of this dessert includes:

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

Algorithm of actions:

  1. Peel the orange from the peel, white films and seeds, peel the top layer of the peel from the carrot, cut the seed box from apples and cut the peel. Turn citrus fruits, root vegetables and fruits with a blender into mashed potatoes.
  2. Weigh 250 g of finished puree, add glucose syrup and 200 g of sugar to it. Stir this mixture well and boil until homogeneous. Then cool slightly to about 60 degrees and pour the remaining 70 g of sugar mixed with pectin and agar agar.Cook the marmalade until its temperature reaches 106 degrees.
  3. Quickly transfer the hot marmalade to the prepared pan and level, leave to stabilize. After solidification, cut into cubes and roll in fine sugar.

English recipe

According to legend, one entrepreneurial grocer decided to sell the bitter Valencian oranges, masking their bitterness with sugar, so there appeared English orange marmalade - a thick jam that is served with toast for breakfast.

To make it, you must prepare:

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

We prepare marmalade as follows:

  1. Peel two oranges into thin noodles. Next, make juice from all citrus fruits using a juicer.
  2. Mix the juice with water, add the noodles from the crusts, there you can put the squeezes wrapped in a gauze bag. On a medium heat, stirring occasionally, cook the mixture for about two hours, until it decreases 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 the 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, still boil for a while.
  4. Ready marmalade pour into sterile jars for further storage. Although thickeners are not used in the recipe, the product turns out to have a fairly dense consistency. Often it has to be cut with a knife.

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