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
- Halve the oranges, squeeze them and cut the peel into fine strips.
- Tie the seeds in a cloth and cook them along with everything else: they provide the pectin.
- Simmer the peel, juice and water for about 2 hours, until the peel is soft.
- Add the sugar, bring to the boil and cook until the saucer test is passed.
- Pour hot into sterilised jars.
Minnelea products for this recipe
The preserves used in this recipe.
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 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.