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Desserts
English orange marmalade with bitter oranges
The original: peel in fine strips, simmer two hours, only then the sugar. The seeds provide the pectin.
Method
- Orangen halbieren, auspressen und die Schale in feine Streifen schneiden.
- Die Kerne in einem Tuch zusammenbinden und mitkochen: sie liefern das Pektin.
- Schale, Saft und Wasser etwa 2 Stunden köcheln, bis die Schale weich ist.
- Zucker zugeben, aufkochen und bis zur Gelierprobe kochen.
- Heiß in sterilisierte Gläser füllen.
Minnelea products for this recipe
The preserves used in this recipe.
Minnelea
Extra Orange Marmalade – Artisan, Preservative-Free
€7,90
Minnelea
Extra Orange and Lemon Marmalade – Artisan, Preservative-Free
€7,90
Minnelea
Sweet Awakening Kit – 6 Artisan Jams
€39,00
Cooking the seeds in a cloth is not a ritual, but chemistry: that is where most of the fruit's pectin sits. Without bitter oranges, the recipe also works with organic oranges plus one lemon - it will be milder, less bitter. The sugar is added only when the peel is soft: before that, it would make it hard.