This marmalade can be prepared at any time of the year. Included in the recipe pectin creates the necessary consistency of the product. Harvesting from oranges turns bright, sunny and tasty.
Pick your recipe
You will need
- - oranges - 2.5 kg;
- - granulated sugar - 0.5 kg;
- - vegetable thickener "jellyfix 2: 1" - 1 pc.
Instruction manual
1
From the declared volume of oranges, it is necessary to prepare a zest of three oranges, 500 ml of orange juice and 500 grams of peeled oranges. To begin, rinse all oranges in running warm water. Dry with paper towels. On a fine grater, grate the zest with three oranges in a separate bowl.
2
Using a juicer, prepare orange juice in a volume of 500 milliliters. Peel the remaining fruits, carefully remove the white part, partitions from all oranges. Cook 500 grams, cut the slices into pieces. Then process the slicer with a blender until smooth.
3
Dip the orange puree into a thick-bottomed pan. Drain the juice and put the zest. Combine the vegetable thickener with two tablespoons of granulated sugar, add to the products. Bring the resulting mass to a state of boiling. Add the remaining sugar, cook for 3 minutes.
4
Prepare the lids and jars in advance in which the marmalade will be stored. To do this, wash the containers, lids and sterilize in a convenient way for you. Remove the pan from the heat, pour the hot marmalade over the jars, close the lids and turn over.
note
From the remaining peel of oranges, you can make candied fruits or jam.
Useful advice
Until the marmalade is bottled, it can be checked for density. To do this, put a few drops on a plate, cool. If the density does not satisfy, dilute a bag of citric acid in hot marmalade.