Orange marmalade (bitter)
Time
Preparation time: 48 hours
Total preparation time: 48 hours
Cooking jam - anyone can, but orange marmalade, that's the hit! For this the lover of such a delicacy needs patience and time and best of all a family or friends who participate.
I do it only once a year, January-February, there are the most beautiful fruits, untreated and at fair prices in the market. The amount I quote here is enough for about 10 - 15 small jam jars.
ingredients
- 1 grapefruit (all fruits necessarily untreated!)
- 2 lemons
- 4 bitter oranges (pommeranzen)
- 8 normal oranges
- approx. 2-2.5 kg canning sugar (no gelling sugar!)
preparation
The procedure is distributed over 3 days.
1 day
Plan a cozy evening with family or friends, prepare a few bites for food and drinks, play good music and off you go. Wash the fruits well under running water and dry.
Peel all fruits very thinly with potato or asparagus peeler, preferably spiral. Then cut the peel strips into very thin strips, the thinner the finer the "cut". Add 1 liter of water to the finely chopped skins, cover and let rest.
The white fur is completely removed from the fruits and eliminated.
The flesh is cut into small pieces, the very hard parts of the skin (especially the grapefruit and the lemons) are cut away. The kernels of all fruits are collected in a small bowl.
Add about 1/4 liter of water to the pulp and let it rest for about 24 hours at room temperature.
In order for you to have an idea of time: a person needs for this specified amount of fruit with processing about 3-4 hours, depending on skill and practice.
2 day
Cook the bowls with the water well for 1/2 hour, the saucepan should be as big and high as possible. Fill the seeds into a tea bag or even better into a tea or spice sieve (to seal).
It is best to use tea bags twice or three times and tie well, if you have a longer thread, the removal at the end is easier. Now add the pulp to the boiling bowls with the kernel bag and cook for another 1/2 hour, stirring occasionally.
Then the whole amount is weighed while hot (my tip: weigh the weight of the pot first and write it down, so you'll save yourself the annoying decanting!).
Now add the same amount of canning sugar, mix and leave covered for another day. The core bag stays inside (the kernels release the natural "pectin" when cooking, which makes the jam thick-bodied).
3rd day
Cook everything bubbly together for about an hour. Put the jam into the glasses, which have been rinsed out with hot water, close the lid and leave to cool. The good smell in the kitchen is assured throughout the day.
Everyone who enjoys orange marmalade is guaranteed to enjoy it, it tastes best on a beautiful crumbly croissant!
