Whole Orange Marmalade
Just like Grandma's! Appetizing, simple, and quick! Orange marmalade is still a bit of a novelty for us. The days when oranges were a hard-to-find luxury aren't so far in the past — some kids saw them only once a year in their New Year's gift bags. An orange would be split into segments and shared by the whole family, and the peel was dried and added to tea afterward. Thankfully those lean times are long gone, and now you can buy oranges by the bagful and juice them or make all the marmalade you like.
Cooking method
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Step 1:
Ingredients.
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Step 2:
Wash the oranges thoroughly.
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Step 3:
Boil them whole, peel and all, for fifteen minutes.
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Step 4:
Then cover with cold water and let stand for two hours so the essential oils can leach out — otherwise the marmalade will taste bitter.
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Step 5:
Cut the boiled oranges into pieces about ⅝ inch (15 mm) on a side and remove the seeds.
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Step 6:
Add the vanilla.
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Step 7:
Pour in the sugar and add 1 cup of water.
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Step 8:
Let it sit a while so the sugar can soak up the water and juice and start to dissolve. Once the whole layer of sugar has moistened, start cooking the marmalade.
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Step 9:
Cook over low heat for a little over an hour. Skim off the foam when it appears — it usually shows up near the end, about 15–20 minutes before the marmalade is done.
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Step 10:
Transfer the finished marmalade to clean jars.
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Step 11:
Serve it on its own as a treat, or use it as a filling for pies.
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Step 12:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Oranges - 36 kcal/100g
