Homemade Orange Marmalade: Story, Recipe and Pro Secrets

Описание: In this video, I’m sharing the Orange Jam (Orange Marmalade) Recipe, Its History and Chef Tips all in one place!
We’ll talk about where orange marmalade comes from, how it’s made and what you can do to get that perfect texture and flavor.

A Brief History of Orange Marmalade

Citrus jams and marmalades have been made for centuries, especially in Mediterranean and European cuisines.
Orange and bitter orange (Seville orange) marmalades became popular on royal and noble tables and later turned into a classic breakfast item.
In many countries, especially the UK and Spain, orange marmalade is a traditional part of the breakfast culture.
Orange Jam Recipe (General Overview)

Choose fresh, preferably thin-skinned oranges.
Wash the oranges well and prepare the peels (in strips, cubes or slices).
To reduce bitterness, the peels can be boiled in water several times, changing the water each time.
The orange flesh and peels are cooked together with sugar and water.
The mixture is simmered over medium–low heat until it thickens and reaches a jam-like consistency.
A bit of lemon juice is added at the end to help prevent crystallization and extend shelf life.
The hot jam is poured into sterilized jars and sealed.
Chef Tips (Pro Tricks)

Choosing oranges:
Go for thin-skinned, aromatic and, if possible, untreated/organic oranges.
Bitterness control:
Boil the peels 2–3 times in fresh water to balance the bitterness without losing all the flavor.
Consistency:
Remember that jam looks more liquid when hot and thickens as it cools. Don’t wait for it to be too thick on the stove.
Sugar ratio:
A classic ratio is about 1:1 (fruit : sugar). If you reduce the sugar, the jam will be lighter but may not keep as long.
Color:
Avoid very high heat for too long, as it can darken the color. Cook on medium–low heat and stir occasionally.
Storage:
Make sure jars and lids are thoroughly cleaned and preferably sterilized in hot water before filling.
This video looks at orange marmalade not just as a recipe, but as a part of culinary history and culture.
Do you like your orange marmalade with lots of peel or smoother with fewer pieces? Tell me in the comments!

This content is for informational and entertainment purposes only.
If you try this recipe at home, pay attention to the sugar ratio, cooking time and proper jar sterilization for safe storage.

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