Orange Marmalade with Pectin
A wonderfully fragrant preserve with an amazing flavor!
Milada
Recipe author
Orange Marmalade with Pectin
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
39 g
159 kcal
GI:
15
/
0
/
85
- A curious little marmalade recipe borrowed from Italian cooking. It cooks up fast, keeps well for winter, and the aroma is simply stunning. Wash the oranges well. Cover them with water and bring to a boil. Simmer over low heat for at least ten minutes. Drain the water, cover with fresh water again, bring to a boil, and simmer ten minutes more. Repeat this three times total. Then cool the oranges (cold water works well for this). Carefully peel them — after boiling, the peel should come away very easily. Squeeze the whole oranges by hand to extract as much juice as possible. Once only the pulp is left, wrap it in clean cheesecloth and wring it out well one more time. Pour the collected juice into a saucepan, add the sugar and the pectin, and cook to a boil over low heat. Cut the boiled peel into small cubes and stir it into the marmalade. Cook another five minutes with the peel in. Taste for sweetness and add more sugar if you like. This is lovely at breakfast — spread the orange marmalade on bread and enjoy it with a cup of tea. It turns out wonderfully fragrant.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Yellowfix - 298 kcal/100g
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