Nutrition Facts
4 servings
4
Classic Orange Marmalade Recipe
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Discover this classic orange jam recipe. Flavored with rum, it is perfect for your pancakes, toasts, and crepes. Additionally, this recipe is easy to prepare.
Ingredients
12 Orange
1 Gelling sugar
5 Rum
Directions
1
Preparation of the oranges. Peel the oranges without leaving any white pith. Cut them into pieces and remove seeds and membranes. Weigh them.
2
Finely slice the peels of one or two oranges that have been thoroughly cleaned. Mix the prepared oranges, sugar, and zest in a jam pot.
3
Cooking Bring to a boil. From this moment, count the cooking time: 7 minutes with a gelling sugar, otherwise 15 to 20 minutes. Keep the heat high and stir often.
4
Packaging At the end of cooking, add and mix the rum into the jam. Check the cooking by pouring a few drops onto a cold plate and then tilting the plate. The jam should flow slowly. Skim and jar immediately. Let the jars cool upside down.
Ingredients
Ingredients
12 Orange
1 Gelling sugar
5 Rum
Directions
Directions
1
Preparation of the oranges. Peel the oranges without leaving any white pith. Cut them into pieces and remove seeds and membranes. Weigh them.
2
Finely slice the peels of one or two oranges that have been thoroughly cleaned. Mix the prepared oranges, sugar, and zest in a jam pot.
3
Cooking Bring to a boil. From this moment, count the cooking time: 7 minutes with a gelling sugar, otherwise 15 to 20 minutes. Keep the heat high and stir often.
4
Packaging At the end of cooking, add and mix the rum into the jam. Check the cooking by pouring a few drops onto a cold plate and then tilting the plate. The jam should flow slowly. Skim and jar immediately. Let the jars cool upside down.
Notes
-
Katiagreen
I also take a gelling sugar, it's very good. However, I finely grate the oranges. I let them macerate in lemon water for 24 hours. Then I cook them for 30 minutes without adding anything. I remove the white skins and then weigh them. Next, the cooking with sugar is very quick until a pearl is obtained... Rum, a good idea. It will be in the next jam. -
mumu79
This is an ultra easy, quick, and delicious recipe. My little twist: I don’t remove anything from the fruit except for the two ends and the white center. For the 2 lemons I add for 1.4 kg of oranges, I only remove the seeds. I put EVERYTHING in large pieces into the pot; I add sugar (just regular sugar): a little less sugar than the weight of the fruit (80% sugar). At the end of the cooking, I roughly blend the mixture and pour in 30 to 50 ml of rum. I mix and immediately jar it. This results in a slightly bitter jam (like English jam). Everyone who has tasted it has assured me it’s a delight. -
Tiber34
Easy to make recipe with very convincing results, an excellent jam. The longest part is the removal of the membranes. The result is worth the effort. -
WERNER-HECTOR
This recipe is very similar to the one I use (when I am in Greece!) which is probably inspired by a recipe from my idol, but, - I use 500 g of sugar for 1.2 kg of fruit and juice - I add the juice of half a lemon to better gel the sugar (sucrose) - I cook the jam in three stages: bring to a boil, cut, three times and skim if necessary - I do not add alcohol because my spouse hates the taste in the jam. That said, the base of the recipe is excellent. Thank you for your site! -
Nounours91210
Indeed, it is easy to make and very good. For my part, I replaced the rum with the same amount of orange liqueur! Thank you for your recipe.
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