This is already the third batch of this orange marmalade I cooked in the last month. Partly because the marmalade is so delicious and partly because I tweaked every batch a bit more until I reached a state of perfection (at least for me). The idea of cooking and then pureeing whole oranges I took form Christine Ferbers “Jam bible”. And already the first batch made after her recipe was great. But the bitterness was a bit to strong for me and so I started to tweak. I changed the time for cooking and the ratio of juice and whole fruits.
And I tested different kinds of oranges. My favourite is the Canoneta, but every juice orange is a good choose as the mesocarp (the white thing between rind and fruit) is thinner and so the marmalade is less bitter. But if you can get tangrin I can only highly recommend to add some to the mixture, too. They add a deepness of flavour that is incomparable.
And so the third batch is now a big candidate for the title “Favourite Jam of 2017” and in combination with freshly baked brioche it can replace every cake for me.
Velvety Orange Marmalade
- 800g juice Oranges (untreated, Ortanique and Canoneta)
- 1kg sugar
- 800g fresh Orange juice (Canoneta)
- 50g lemon juice
Bring slightly salted water to boil. Add the oranges and simmer for one hour. Remove the oranges with a slotted spoon. Puree together with the sugar and marinate over night.
The next morning add orange and lemon juice and pass through a fine sieve. Now let the mixture simmer for about 30 min until the temperature reach 103°C (more sauce like, perfect for mixing with joghurt) and 105°C (perfect jam consistency). Fill in glasses and let cool.