Orange is a bright, juicy and very aromatic fruit. Homemade marmalade made from oranges will certainly lift your spirits and satisfy even the most sophisticated gastronomic cravings. It contains no artificial colors, flavors or preservatives, which is an added bonus for this dessert. Now let's look at the main ways to make orange marmalade at home.
- oranges – 3 pieces;
- agar-agar – 6 grams;
- granulated sugar - ¾ cup.
We wash the fruits thoroughly, preferably with soap, and then squeeze the juice out of them in a way convenient for you. If you are squeezing the juice through a juicer, the peel must first be peeled. If you have a hand tool for squeezing juice as an assistant, then you do not need to peel the fruit. As a last resort, you can extract juice from an orange by rubbing the pieces through a metal sieve.
We measure the amount of juice. It should be 200 milliliters. You can drink the leftovers.
Dissolve sugar in approximately 120 milliliters of juice, and add agar-agar to the rest. It should stand for 5 - 10 minutes.
Boil orange syrup and add agar. We wait for the liquid to boil and keep it on the fire for 3 - 4 minutes.
After the juice cools to a temperature of 45 - 50 degrees, it is poured into silicone molds.
A huge advantage of using agar-agar is that it hardens very quickly even at room temperature, and when marmalade is rolled in sugar, the latter does not flow.
Gelatin marmalade
- oranges – 4 pieces;
- granulated sugar – 250 grams;
- gelatin – 35 grams.
First of all, pour the gelatin with cold water and let it swell for half an hour.
Using a fine grater, remove the zest from two medium oranges. Squeeze the juice from the pulp of all the fruits.
Add sugar and zest to the juice. Boil everything together for 3 minutes over medium heat. After this, the liquid must be filtered through a fine sieve or gauze folded in several layers.
Pour the swollen gelatin into the hot mass and mix everything thoroughly.
Pour the marmalade mixture into molds and place in the refrigerator for 3 – 4 hours.
There is no need to sprinkle marmalade made with gelatin with sugar. Sugar grows and “flows.”
Watch the video from the channel “Our Recipes” - How to make orange marmalade with gelatin
Orange marmalade with pectin and zest
- oranges – 5 pieces;
- sugar - 11 tablespoons with a small slide;
- orange zest – 1.5 tablespoons;
- apple pectin or pectin-based gelling powder – 1 sachet.
Add a tablespoon of sugar to the pectin and mix it.
Squeeze 400 milliliters of orange juice from fruit. If there is less juice, you can add regular water.
Mix juice with sugar and zest. Place on fire and boil for 3 minutes. Add pectin to the hot mass and boil the contents of the pan for 5 minutes. If the instructions for the gelling powder indicate a different sequence of actions, then follow its instructions.
The finished marmalade can be poured into portioned molds or onto one flat tray, greased with oil. After the mass “sets”, the layer is laid out on a plate and cut into small pieces.
Marmalade of oranges, carrots and apples on agar-agar
- oranges – 2 pieces;
- carrots – 1 piece;
- apple – ½ piece;
- granulated sugar – 100 grams;
- agar-agar – 2 tablespoons;
- cloves – 2 buds (optional).
Squeeze juice from all fruits and vegetables. You can't do this without the help of a juicer. We dilute agar-agar in approximately 100 milliliters of the resulting juice.
Combine all ingredients in one container and simmer over low heat for 5 minutes. Pour the slightly cooled mixture into a silicone mold and refrigerate. Placing marmalade in the refrigerator is not a necessary condition, since products prepared on agar-agar “freeze” well even at room temperature.
Orange-lemon marmalade
- oranges – 5 pieces;
- lemon – 2 pieces;
- orange zest – 1 tablespoon;
- lemon zest – 1 tablespoon;
- granulated sugar – 400 grams;
- gelatin – 50 grams.
We dilute gelatin in a small amount of water and give it time to swell.
Cut the zest from the fruit using a fine grater. Squeeze juice from lemons and oranges.
In a small saucepan, combine juice, zest and sugar. Heat the liquid over low heat until the granulated sugar crystals dissolve. After this, add gelatin and mix the syrup.
If you don’t want to feel pieces of zest in the marmalade, you can strain the mass before pouring it into molds.
Store gelatin marmalade made from oranges and lemons in the refrigerator.
The Radhika channel will tell you how to prepare orange marmalade with lemon on agar-agar
Bright orange slices with a slight sourness can be purchased in the store, but homemade orange marmalade will be much tastier and healthier. Recipes suggest using gelatin, agar-agar and pectin as thickeners, or you can make thick orange jam using only citrus fruits and sugar. After all, this is precisely the meaning (thick orange jam) of the word marmalade in English-speaking countries.
The most common type of thickener, which can be purchased without any problems at any grocery store, is gelatin.
To prepare orange marmalade based on it, the proportions of the ingredients will be as follows:
- 4 oranges with a total weight of 1 kg;
- 250 g granulated sugar;
- 35 g gelatin.
Step-by-step preparation:
- Prepare gelatin as indicated in the preparation instructions. Typically, this requires soaking the product in water for a while, taking it in a ratio of 1:3, and then melting the swollen thickener in a microwave oven or in a steam bath.
- Meanwhile, thinly zest two oranges so that the white part remains intact, otherwise the finished marmalade will be bitter. Next, squeeze the juice out of all the fruits using any available method. You should get 200 ml of juice. If there is less liquid, you can add water to the specified volume.
- Boil the zest, juice and sugar over the fire for about three minutes after boiling. Then strain the mixture and mix with the prepared gelatin. Pour the warm marmalade in its liquid state into molds (shaped silicone ice molds are good for this) and place in the refrigerator. After hardening, the marmalade is ready.
Gelatin marmalade is stored in the refrigerator. You can’t roll it with sugar, because it will simply melt even in the cold. For greater attractiveness, curly marmalades can be rolled in coconut flakes.
How to make with pectin
The ideal marmalade - as stable as store-bought marmalade, which can be rolled in sugar - can only be obtained by using fruit puree and pectin as a thickener.
For this orange marmalade you need to take:
- 500 g orange puree;
- 500 g sugar;
- 50 g powdered sugar;
- 100 g glucose syrup (can be replaced with invert syrup or molasses);
- 12 g citrus pectin;
- 8 ml lemon juice.
Cooking instructions:
- The most difficult and tedious process in making marmalade will be making orange puree. To do this, you need to peel the oranges, divide them into slices, remove the white films from each of them and remove the seeds. After this, puree them with a blender.
- Mix powdered sugar with pectin. This is necessary so that the pectin does not curl into flakes, but is evenly distributed and dissolved in the puree.
- Place orange puree in a vessel with a thick bottom and walls on the fire. When its temperature reaches 40 degrees, add powdered sugar with pectin, stir and boil.
- Pour glucose syrup into the boiling mass and add sugar. Next, boil the mixture with continuous stirring to 106 degrees. After reaching the required temperature, add lemon juice, stir and cook for about another minute.
- Pour the warm marmalade into the prepared pan. The silicone one should be greased with vegetable oil, and the iron one should be lined with oiled parchment. After hardening (this will take 5-6 hours), remove the marmalade from the mold with a knife dipped in vegetable oil, cut into pieces and roll in sugar.
With agar-agar
The gelling properties of agar-agar appear already at 40 degrees, so if you make marmalade based on it, the homemade sweet will not melt like jelly, even if it is at room temperature for a long time.
The composition of this delicacy is as follows:
- 200 ml of freshly squeezed orange juice;
- 100 g granulated sugar;
- 7 g agar-agar powder.
How to make orange marmalade with agar-agar:
- Mix ¾ of the total amount of orange juice with agar-agar and leave for about 30-40 minutes.
- After the specified time, combine the remaining 50 ml of juice with sugar and bring to a boil. Pour agar-agar diluted with juice into the boiling syrup in a thin stream, stir and cook for 3-4 minutes after boiling.
- Crush the mixture from the stove, let it stand for 10-15 minutes, and then pour it into silicone molds and let it stabilize in the refrigerator or at room temperature.
To obtain a sugar crust, the finished marmalade can be rolled in sugar several times and dried at room temperature.
Orange peel marmalade
Orange peels, which most people simply throw away, can be turned into delicious orange marmalade.
To prepare this delicacy at home you will need:
- 500 g orange peels;
- 300 g granulated sugar.
Sequence of actions:
- Cover the orange peels with water and bring to a boil. Let the water bubble for three to four minutes, then drain it, add new crust and boil again. Repeat the boiling procedure a total of three times, always changing the water. This is done to remove the bitterness.
- After the third boil, grind the rinds through a meat grinder using a wire rack with small holes. Mix the crushed peel with sugar, add 100 ml of the broth in which it was boiled, and cook everything for about 25-30 minutes, stirring continuously so that the marmalade does not burn.
- Cover a baking sheet with parchment, sprinkle it generously with sugar, and place a mixture of sugar and orange peels on top in an even layer. Place everything in the oven, preheated to 60 degrees, and dry thoroughly, but so that the marmalade remains elastic.
- Cut the finished marmalade into pieces, roll in sugar and store in a hermetically sealed container.
Cooking with Yulia Vysotskaya
Homemade orange marmalade according to the recipe of Yulia Vysotskaya consists of pieces of citrus fruits in sweet syrup, more like jam. Of course, fans of store-bought marmalade will not like this option, but fans of homemade jam will like a small jar of such marmalade.
Proportions of sugar and fruit:
- 1000 g oranges;
- 900 g sugar.
Cooking technology:
- Soak the oranges for 48 hours in cold water. During this time, the peel will become wet and its pores will fully open.
- Then drain the water, rinse the fruits, place in a saucepan with thick walls and bottom, add water so that it only slightly covers the oranges, bring to a boil and cook over low heat, avoiding rapid boiling, for 3-4 hours until soft.
- Remove the oranges from the liquid, cool completely, and cut into quarters to make it easier to remove the seeds and membranes. Then cut into cubes with a side of 1 cm.
- Mix the crushed oranges with sugar, put them back into a saucepan with a thick bottom, if necessary, pour a little orange juice into the bottom so that the marmalade does not burn, and cook for half an hour, stirring constantly, until the sugar is completely dissolved.
- Place the finished marmalade into small sterile glass jars and seal tightly with lids. Store homemade orange treat in the refrigerator.
From orange juice
The basis for orange marmalade can be either the whole fruit or the peels, but most often fresh juice is used for preparation.
So, using fresh juice, you can prepare a delicious chewing orange marmalade by taking:
- 200 ml juice;
- 400 g sugar;
- 20 g gelatin.
Progress:
- Pour half the juice over the gelatin and leave for half an hour so that the thickener is well saturated with moisture.
- Mix the remaining juice with sugar and boil the syrup. Bring the mixture until all crystals are completely dissolved and boil.
- Remove the syrup from the heat and pour the swollen gelatin into it, stir until smooth and homogeneous. Then pour into molds and let harden.
This marmalade is viscous and slightly sticky, so you can roll it in sugar without fear of it melting.
Orange-lemon treat
This homemade delicacy not only has an excellent taste, but also an original presentation in the form of citrus slices.
To prepare orange and lemon slices you will need:
- 150 ml orange juice;
- 150 ml lemon juice;
- 250 g sugar;
- 50 g glucose syrup (can be replaced with invert syrup or molasses);
- 15 g apple pectin.
Cooking method:
- Since the peel will be used for food, wash the oranges and lemons thoroughly with a brush. Then cut each fruit in half and carefully select the pulp from which to squeeze out the required amount of juice.
- Mix 50 g of sugar thoroughly with pectin. Combine the rest of the sugar with lemon and orange juice and glucose syrup. Place this mixture on the fire, bring to a boil and simmer for five minutes.
- Then, with continuous stirring, add the sugar-pectin mixture, let the marmalade simmer for 7-10 minutes and pour it into molds made of citrus peel.
- When the marmalade hardens, cut it into slices and roll in sugar. A tasty and original homemade delicacy is ready to serve.
With carrots and apples
When you want a little variety, you can make a bright orange marmalade with apples and carrots.
This dessert includes:
- 2 medium oranges;
- 2 apples;
- 2 carrots;
- 270 g granulated sugar;
- 50 g glucose syrup;
- 6 g pectin;
- 2 g agar-agar;
- 4 ml lemon juice.
Algorithm of actions:
- Peel the orange, remove white membranes and seeds, peel off the top layer of skin from the carrots, cut out the seed capsule from the apples and cut off the peel. Use a blender to puree citrus fruits, root vegetables and fruits.
- Weigh 250 g of the finished puree, add glucose syrup and 200 g of sugar to it. Stir this mixture well and boil until homogeneous. Then cool slightly to about 60 degrees and add the remaining 70 g of sugar mixed with pectin and agar-agar. Cook the marmalade until its temperature approaches 106 degrees.
- Quickly transfer the hot marmalade into the prepared baking tray and smooth it out, leaving to stabilize. After hardening, cut into cubes and roll in fine sugar.
English recipe
As legend has it, one enterprising grocer decided to sell the bitter Valencia oranges by masking their bitterness with sugar, and thus English orange marmalade was born - a thick jam served with toast for breakfast.
To do this, you need to prepare:
- 6 medium oranges;
- 1 lemon;
- 500 ml water;
- 1500 g sugar.
Prepare marmalade as follows:
- Cut the peel of two oranges into thin noodles. Next, prepare juice from all citrus fruits using a juicer.
- Mix the juice with water, add the noodles from the peels, and you can also put the pomace there, wrapped in a gauze bag. Over medium heat, stirring occasionally, cook the mixture for about two hours, until the volume is reduced by about half.
- Next, remove the pomace from the pan and add sugar. Boil the marmalade for a quarter of an hour, then drop a little onto the saucer; if after five minutes, when you tilt the plate, the surface of the drop wrinkles - the marmalade is ready. In case of a different outcome, continue to simmer for some time.
- Pour the finished marmalade into sterile jars for further storage. Although no thickeners are used in the recipe, the product has a fairly dense consistency. Often it has to be cut with a knife.
Did you know that one of the healthiest desserts - marmalade - can be easily prepared at home? This is incredibly easy to do. And believe me, after trying the homemade version of this delicacy just once, you are unlikely to want to go back to the store-bought version.
It can be prepared from almost any fruit and vegetables. For example, start your experiments with lemon and orange marmalade. This citrus marmalade is simply an explosion of taste: strong, bright, not flat at all and not at all cloying. You will definitely like it!
The basis for making homemade marmalade is fruit or vegetable juice (or puree), and pectin, a natural gelling agent, is used as a thickener.
If you can purchase pectin in its pure form, then it will be great, but if not, then the option of using a gelling additive for preparing confitures and jams that already contain pectin (Zhelfix, Jam, Geline, etc.) is suitable for you. In this case, take twice as much supplement as the pectin required in the recipe.
There are many recipes that use gelatin or agar-agar as a thickener, but in this option there is a high probability that your marmalade will “leak”, which will make storing it problematic.
Ingredients
- 300 grams of freshly squeezed orange + lemon juice
- 250 grams of sugar
- 100 grams glucose syrup
- 15 grams of pectin
- zest of 1 orange
- zest of 1 lemon
Finished product yield: about 600 grams
How to make homemade marmalade with pectin
Mix two-thirds of the sugar and glucose syrup in a small saucepan. Glucose syrup can be replaced with invert syrup, which is easy to prepare at home. Its addition prevents the marmalade from sugaring.
Remove the zest from the orange and lemon using the smallest grater, washing the fruit very thoroughly before doing this.
Then squeeze out the juice.
Pour the juice into the saucepan with the sugar through a fine sieve to remove the seeds and pulp. Send the zest there too.
Place the syrup on the fire and bring to a boil, cook the syrup for 5 minutes.
Mix the remaining sugar with pectin.
While stirring, add the sugar and pectin mixture into the syrup.
Cook the marmalade for another 10 minutes and then pour it into silicone molds.
Leave the marmalade for a day at room temperature.
Then generously sprinkle the citrus marmalade pieces with sugar on all sides.
Store homemade marmalade in a closed container at room temperature.
By the way, you can also cook with orange juice, and with lemon juice. It will turn out very tasty, we recommend trying it!
I would like to suggest making homemade orange marmalade with gelatin - a tasty and healthy treat made from natural juice. The natural, bright and rich aroma of orange delights not only children, but also adults with its taste. This is a universal recipe: instead of orange, you can use other fruits and berries. Homemade marmalade tastes much better than store-bought marmalade. I really love making this marmalade: I’m especially happy that I can choose its flavor myself.
Ingredients:
- orange - 3 pieces;
- sugar - 150 grams;
- gelatin - 20 grams.
Homemade orange marmalade with gelatin. Step by step recipe
- First, we need to peel the orange, remove the white films and divide it into slices.
- To make marmalade, we need orange juice (you can use any other juice: apple, lemon, cranberry), so use a juicer to make the juice. If you don't have a juicer, you can use a spoon to rub the orange slices through a sieve.
- Next, pour the resulting juice into a saucepan, pour the entire packet of gelatin into it and leave to swell.
- After the gelatin has swollen, add 150 grams of sugar and mix everything with a spoon. Place the resulting homogeneous mixture on the stove and, stirring, bring to a boil. The sugar should dissolve. Prerequisite: do not boil the gelatin, turn it off as soon as it starts to boil.
- Cool the jelly mixture to room temperature.
- When the jelly mass has cooled, pour it into a mold and put it in the refrigerator. After three hours in the refrigerator, the marmalade will completely harden. Carefully remove the marmalade from the mold and cut into pieces (I cut into cubes). If you have small molds, then pour the jelly mixture into them: then you won’t have to cut anything.
- The cut marmalade should be dipped in sugar on all sides.
It is advisable to store the finished marmalade in a cool, dry place: in the refrigerator. Prepared marmalade is an excellent substitute for harmful store-bought sweets for children: especially, knowing your baby’s preferences, make a treat with his favorite flavor. This marmalade is well suited for children's parties: make it multi-colored, in different shapes - and children will be delighted with such desserts. Don't be afraid to experiment: add different types of juices, mix two juices - and you will get an unusual taste as a result. You can find other recipes for delicious and healthy sweets on the “I Love to Cook” website.
It is very easy to make orange marmalade at home and I will teach you how to do it.
I really love all kinds of desserts, I can’t even imagine how you can do without them. In my house I always have something delicious for tea - various muffins, pastries, cakes, sweets. Often I cook it myself, but sometimes I just buy it at the store. After all, you don’t always have time for such delicious food, but it’s much easier to buy. But whether it will be more useful, I have huge doubts about this. When I prepare dessert, I put only fresh ingredients in it and no chemicals! But store-bought cookies have a shelf life, just imagine - 5-6 months, and on some packages you can read that they can be used for a year. Well, what kind of health can we talk about if we regularly consume such products?
This applies not only to baked goods, but also to sweets, souffles, and marmalade. One day we went on an excursion to a candy factory. How beautiful everything was there - huge workshops with automatic lines divided into separate processes - just a picture from a movie. But most of all I was amazed by how the thick caramel and marmalade mass was prepared; we were mixing it in a huge tank, and they poured everything into it from different bags - after what I saw, I didn’t eat candies and sweets for a long time.
But I want something so delicious for my tea, so I learned how to make homemade marmalade. And I must tell you that its taste is simply magnificent, I cook using this technology from various berries and fruits, but today I will tell you how to make marmalade from citrus fruits, in particular from oranges.
This is a fairly simple recipe, we just need to squeeze the juice from the prepared fruit, mix it with sugar and zest, and then bring it to a boil and pour in any gelling mixture that you buy in the store. And then, put the mixture into molds and let it completely harden before serving to the sweet table.
The recipe is designed for 4-5 servings.
Ingredients:
- orange fruits – 5 pcs.,
- granulated sugar – 10 tbsp.,
- zest from one fruit,
- gelling mixture – 1 package.
We wash the orange fruits with soap and then cut them in half. Next, use a manual citrus juicer to extract the orange juice. It’s easier, of course, to do this mechanically if you have a food processor attachment. 
Strain the resulting juice through a sieve to remove seeds and pulp. Using a special knife, remove the zest from the orange and add to the juice.
Mix the whole mass, pour it into a saucepan, then add granulated sugar and set to simmer on low heat. 
We dilute the bag of gelling mixture with water in a small bowl. It is important to do exactly as it is written on the package so as not to upset the proportions. 
And boil the mixture for another 5 minutes over very low heat. 
Next, transfer it to a jar and wait until it hardens a little.
Orange marmalade should be stored in the refrigerator for no more than a week.
Bon appetit! 
Also see how to do it
