Orange Marmalade Jam with Peel
Try making this deliciously fragrant jam! Orange jam with the peel left in will quickly become a favorite preserve. You only need a little sugar, since the fruit is plenty sweet on its own. The lemon adds a touch of tartness and an extra layer of aroma.
Musy
Recipe author
Orange Marmalade Jam with Peel
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
5 g
21 kcal
GI:
40
/
0
/
60
- Scrub the oranges with a brush and pat them dry. Peel each one, remove the seeds, and cut the flesh into cubes; cut the measured amount of peel into small cubes as well. 2. Wash the lemon too, peel it, remove the seeds, and dice the flesh. Put the prepared oranges and lemon in a pot, add the water, and set it over the heat. 3. Once the liquid comes to a boil, lower the heat and keep cooking for two hours — by then the orange peel should be soft. 4. Add the sugar and stir until the crystals fully dissolve, then simmer over low heat for another 15 minutes. 5. Fill pre-sterilized jars with the jam and seal them airtight. Once the jars have cooled, move them to their permanent storage spot. Enjoy the tasting!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Water - 0 kcal/100g
- Orange peel - 36 kcal/100g
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