After making candied honey orange peels I have a lot of pulp left. I got tired of eating them for dessert so I decided to make some honey orange marmalade. One big bowl of orange pulp, add some thinly sliced orange zest (I juiced this orange to use later), and I got myself three little jars for breakfast or tea.
Orange marmalade is very easy to make, and it doesn’t take much time either. The basic ingredients are oranges, water and sugar, but in this flu-prone weather I altered the recipe a bit so it’s more ‘up-to-date’, adding honey which is very good for your health. Homemade orange marmalade, compared to store bought marmalade, is just as fragranced, bonus the very subtle sweet smell of honey, the color is somewhat richer as well, and the orange taste is much more obvious, and it is so tasty with the additional tangy taste of the orange zest. On a gloomy February day, eating breakfast with this jar of golden marmalade feels just like bringing the sun inside.
Công thức tiếng Việt: Mứt cam mật ong
Preparation time: 10-15 minutes
Cooking time: 45 minutes
Yields: 3 200ml canning jars
- 600g orange pulp (around 4 Navel oranges)
- Zest from one orange
- Juice from one orange
- 300g sugar
- 5 tablespoons honey
1. Disinfect the canning jars: I usually put all the jar in a clean mixing bowl, boil some water then pour over the jars, let sit for around 30 seconds then fish them out, put them upside-down on a drying rack and let to cool completely.
2. If you use whole oranges then cut and pry the pulp from the peel, cut off all the pith. Chop the pulp in small pieces (you can use a food processor to finely process them is you want a smoother marmalade). Cut all the pith from the peel and thinly slice the zest. Soak the zest in hot water for 20 minutes and drain well.
600g orange pulp; zest from one orange
3. Put all the pulp in a saucepan with sugar and honey, mix well. Add orange juice and water so that it barely cover the pulp and set on medium high heat. When the sugar and honey are melted into syrup and boils, reduce to medium heat and simmer, stir occasionally.
Juice from one orange; 300g sugar; 5 tablespoons honey
4. Simmer until the mixture reaches 105-110°C. If you don’t have a thermometer, put a small amount of the mixture in a spoon and set in the freezer for 5 minutes, check if the mixtures gels and jiggle slightly when you shake the spoon, then the marmalade is done. It usually takes me 40-45 minutes for this step. Mix the orange zest in.
Take the marmalade off the heat, let cool for 5 minutes and divide into jars, close tightly and let cool completely at room temperature before putting them in the fridge. The marmalade can last up to 3-4 months in closed jars.
Golden marmalade, with a rich orange taste and a sweet smell of honey.
A spoonful of marmalade for a cup of tea…
Happy cooking guys, and hope you will have many jars of delicious marmalade