Orange is a bright, juicy and very aromatic fruit. Homemade marmalade made from oranges will certainly lift your spirits and satisfy even the most sophisticated gastronomic cravings. It contains no artificial colors, flavors or preservatives, which is an added bonus for this dessert. Now let's look at the main ways to make orange marmalade at home.

• oranges – 3 pieces;
• agar-agar – 6 grams;
• granulated sugar - ¾ cup.

We wash the fruits thoroughly, preferably with soap, and then squeeze the juice out of them in a way convenient for you. If you squeeze the juice through a juicer, you must first peel the peel. If you have a hand tool for squeezing juice as an assistant, then you do not need to peel the fruit. As a last resort, you can extract juice from an orange by rubbing the pieces through a metal sieve.

We measure the amount of juice. It should be 200 milliliters. You can drink the leftovers.

Dissolve sugar in approximately 120 milliliters of juice, and add agar-agar to the rest. It should stand for 5 - 10 minutes.

Boil orange syrup and add agar. We wait for the liquid to boil and keep it on the fire for 3 - 4 minutes.

After the juice cools to a temperature of 45 - 50 degrees, it is poured into silicone molds.

A huge advantage of using agar-agar is that it hardens very quickly even at room temperature, and when marmalade is rolled in sugar, the latter does not flow.

Gelatin marmalade

• oranges – 4 pieces;
• granulated sugar – 250 grams;
• gelatin – 35 grams.

First of all, pour the gelatin with cold water and let it swell for half an hour.

Using a fine grater, remove the zest from two medium oranges. Squeeze the juice from the pulp of all the fruits.

Add sugar and zest to the juice. Boil everything together for 3 minutes over medium heat. After this, the liquid must be filtered through a fine sieve or gauze folded in several layers.

Pour the swollen gelatin into the hot mass and mix everything thoroughly.

Pour the marmalade mixture into molds and place in the refrigerator for 3 – 4 hours.

There is no need to sprinkle marmalade made with gelatin with sugar. Sugar grows and “flows.”

Watch the video from the channel “Our Recipes” - How to make orange marmalade with gelatin

Orange marmalade with pectin and zest

• oranges – 5 pieces;
• sugar - 11 tablespoons with a small slide;
• orange zest – 1.5 tablespoons;
• apple pectin or pectin-based gelling powder – 1 sachet.

Add a tablespoon of sugar to the pectin and mix it.

Squeeze 400 milliliters of orange juice from fruit. If there is less juice, you can add regular water.

Mix juice with sugar and zest. Place on fire and boil for 3 minutes. Add pectin to the hot mass and boil the contents of the pan for 5 minutes. If the instructions for the gelling powder indicate a different sequence of actions, then follow its instructions.

The finished marmalade can be poured into portioned molds or onto one flat tray, greased with oil. After the mass “sets”, the layer is laid out on a plate and cut into small pieces.

Marmalade of oranges, carrots and apples on agar-agar

• oranges – 2 pieces;
• carrots – 1 piece;
• apple – ½ piece;
• granulated sugar – 100 grams;
• agar-agar – 2 tablespoons;
• cloves – 2 buds (optional).

Squeeze juice from all fruits and vegetables. You can't do this without the help of a juicer. We dilute agar-agar in approximately 100 milliliters of the resulting juice.

Combine all ingredients in one container and simmer over low heat for 5 minutes. Pour the slightly cooled mixture into a silicone mold and refrigerate. Placing marmalade in the refrigerator is not a necessary condition, since products prepared on agar-agar “freeze” well even at room temperature.

Orange-lemon marmalade

• oranges – 5 pieces;
• lemon – 2 pieces;
• orange zest – 1 tablespoon;
• lemon zest – 1 tablespoon;
• granulated sugar – 400 grams;
• gelatin – 50 grams.

We dilute gelatin in a small amount of water and give it time to swell.

Cut the zest from the fruit using a fine grater. Squeeze juice from lemons and oranges.

In a small saucepan, combine juice, zest and sugar. Heat the liquid over low heat until the granulated sugar crystals dissolve. After this, add gelatin and mix the syrup.

If you don’t want to feel pieces of zest in the marmalade, you can strain the mass before pouring it into molds.

Store gelatin marmalade made from oranges and lemons in the refrigerator.

The Radhika channel will tell you how to prepare orange marmalade with lemon on agar-agar

Bright orange slices with a slight sourness can be purchased in the store, but homemade orange marmalade will be much tastier and healthier. Recipes suggest using gelatin, agar-agar and pectin as thickeners, or you can make thick orange jam using only citrus fruits and sugar. After all, this is precisely the meaning (thick orange jam) of the word marmalade in English-speaking countries.

The most common type of thickener, which can be purchased without any problems at any grocery store, is gelatin.

To prepare orange marmalade based on it, the proportions of the ingredients will be as follows:

• 4 oranges with a total weight of 1 kg;
• 250 g granulated sugar;
• 35 g gelatin.

Step-by-step preparation:

1. Prepare gelatin as indicated in the preparation instructions. Typically, this requires soaking the product in water for a while, taking it in a ratio of 1:3, and then melting the swollen thickener in a microwave oven or in a steam bath.
2. Meanwhile, thinly zest two oranges so that the white part remains intact, otherwise the finished marmalade will be bitter. Next, squeeze the juice out of all the fruits using any available method. You should get 200 ml of juice. If there is less liquid, you can add water to the specified volume.
3. Boil the zest, juice and sugar over the fire for about three minutes after boiling. Then strain the mixture and mix with the prepared gelatin. Pour the warm marmalade in its liquid state into molds (shaped silicone ice molds are good for this) and place in the refrigerator. After hardening, the marmalade is ready.

Gelatin marmalade is stored in the refrigerator. You can’t roll it with sugar, because it will simply melt even in the cold. For greater attractiveness, curly marmalades can be rolled in coconut flakes.

How to make with pectin

The ideal marmalade - as stable as store-bought marmalade, which can be rolled in sugar - can only be obtained by using fruit puree and pectin as a thickener.

For this orange marmalade you need to take:

• 500 g orange puree;
• 500 g sugar;
• 50 g powdered sugar;
• 100 g glucose syrup (can be replaced with invert syrup or molasses);
• 12 g citrus pectin;
• 8 ml lemon juice.

Cooking instructions:

1. The most difficult and tedious process in making marmalade will be making orange puree. To do this, you need to peel the oranges, divide them into slices, remove the white films from each of them and remove the seeds. After this, puree them with a blender.
2. Mix powdered sugar with pectin. This is necessary so that the pectin does not curl into flakes, but is evenly distributed and dissolved in the puree.
3. Place orange puree in a vessel with a thick bottom and walls on the fire. When its temperature reaches 40 degrees, add powdered sugar with pectin, stir and boil.
4. Pour glucose syrup into the boiling mass and add sugar. Next, boil the mixture with continuous stirring to 106 degrees. After reaching the required temperature, add lemon juice, stir and cook for about another minute.
5. Pour the warm marmalade into the prepared pan. The silicone one should be greased with vegetable oil, and the iron one should be lined with oiled parchment. After hardening (this will take 5-6 hours), remove the marmalade from the mold with a knife dipped in vegetable oil, cut into pieces and roll in sugar.

With agar-agar

The gelling properties of agar-agar appear already at 40 degrees, so if you make marmalade based on it, the homemade sweet will not melt like jelly, even if it is at room temperature for a long time.

The composition of this delicacy is as follows:

• 200 ml of freshly squeezed orange juice;
• 100 g granulated sugar;
• 7 g agar-agar powder.

How to make orange marmalade with agar-agar:

1. Mix ¾ of the total amount of orange juice with agar-agar and leave for about 30-40 minutes.
2. After the specified time, combine the remaining 50 ml of juice with sugar and bring to a boil. Pour agar-agar diluted with juice into the boiling syrup in a thin stream, stir and cook for 3-4 minutes after boiling.
3. Crush the mixture from the stove, let it stand for 10-15 minutes, and then pour it into silicone molds and let it stabilize in the refrigerator or at room temperature.

To obtain a sugar crust, the finished marmalade can be rolled in sugar several times and dried at room temperature.

Orange peel marmalade

Orange peels, which most people simply throw away, can be turned into delicious orange marmalade.

To prepare this delicacy at home you will need:

• 500 g orange peels;
• 300 g granulated sugar.

Sequence of actions:

1. Cover the orange peels with water and bring to a boil. Let the water bubble for three to four minutes, then drain it, add new crust and boil again. Repeat the boiling procedure a total of three times, always changing the water. This is done to remove the bitterness.
2. After the third boil, grind the rinds through a meat grinder using a wire rack with small holes. Mix the crushed peel with sugar, add 100 ml of the broth in which it was boiled, and cook everything for about 25-30 minutes, stirring continuously so that the marmalade does not burn.
3. Cover a baking sheet with parchment, sprinkle it generously with sugar, and place a mixture of sugar and orange peels on top in an even layer. Place everything in the oven, preheated to 60 degrees, and dry thoroughly, but so that the marmalade remains elastic.
4. Cut the finished marmalade into pieces, roll in sugar and store in a hermetically sealed container.

Cooking with Yulia Vysotskaya

Homemade orange marmalade according to the recipe of Yulia Vysotskaya consists of pieces of citrus fruits in sweet syrup, more like jam. Of course, fans of store-bought marmalade will not like this option, but fans of homemade jam will like a small jar of such marmalade.

Proportions of sugar and fruit:

• 1000 g oranges;
• 900 g sugar.

Cooking technology:

1. Soak the oranges for 48 hours in cold water. During this time, the peel will become wet and its pores will fully open.
2. Then drain the water, rinse the fruits, place in a saucepan with thick walls and bottom, add water so that it only slightly covers the oranges, bring to a boil and cook over low heat, avoiding rapid boiling, for 3-4 hours until soft.
3. Remove the oranges from the liquid, cool completely, and cut into quarters to make it easier to remove the seeds and membranes. Then cut into cubes with a side of 1 cm.
4. Mix the crushed oranges with sugar, put them back into a saucepan with a thick bottom, if necessary, pour a little orange juice into the bottom so that the marmalade does not burn, and cook for half an hour, stirring constantly, until the sugar is completely dissolved.
5. Place the finished marmalade into small sterile glass jars and seal tightly with lids. Store homemade orange treat in the refrigerator.

From orange juice

The basis for orange marmalade can be either the whole fruit or the peels, but most often fresh juice is used for preparation.

So, using fresh juice, you can prepare a delicious chewing orange marmalade by taking:

• 200 ml juice;
• 400 g sugar;
• 20 g gelatin.

Progress:

1. Pour half the juice over the gelatin and leave for half an hour so that the thickener is well saturated with moisture.
2. Mix the remaining juice with sugar and boil the syrup. Bring the mixture until all crystals are completely dissolved and boil.
3. Remove the syrup from the heat and pour the swollen gelatin into it, stir until smooth and homogeneous. Then pour into molds and let harden.

This marmalade is viscous and slightly sticky, so you can roll it in sugar without fear of it melting.

Orange-lemon treat

This homemade delicacy not only has an excellent taste, but also an original presentation in the form of citrus slices.

To prepare orange and lemon slices you will need:

• 150 ml orange juice;
• 150 ml lemon juice;
• 250 g sugar;
• 50 g glucose syrup (can be replaced with invert syrup or molasses);
• 15 g apple pectin.

Cooking method:

1. Since the peel will be used for food, wash the oranges and lemons thoroughly with a brush. Then cut each fruit in half and carefully select the pulp from which to squeeze out the required amount of juice.
2. Mix 50 g of sugar thoroughly with pectin. Combine the rest of the sugar with lemon and orange juice and glucose syrup. Place this mixture on the fire, bring to a boil and simmer for five minutes.
3. Then, with continuous stirring, add the sugar-pectin mixture, let the marmalade simmer for 7-10 minutes and pour it into molds made of citrus peel.
4. When the marmalade hardens, cut it into slices and roll in sugar. A tasty and original homemade delicacy is ready to serve.

With carrots and apples

When you want a little variety, you can make a bright orange marmalade with apples and carrots.

This dessert includes:

• 2 medium oranges;
• 2 apples;
• 2 carrots;
• 270 g granulated sugar;
• 50 g glucose syrup;
• 6 g pectin;
• 2 g agar-agar;
• 4 ml lemon juice.

Algorithm of actions:

1. Peel the orange, remove white membranes and seeds, peel off the top layer of skin from the carrots, cut out the seed capsule from the apples and cut off the peel. Use a blender to puree citrus fruits, root vegetables and fruits.
2. Weigh 250 g of the finished puree, add glucose syrup and 200 g of sugar to it. Stir this mixture well and boil until homogeneous. Then cool slightly to about 60 degrees and add the remaining 70 g of sugar mixed with pectin and agar-agar. Cook the marmalade until its temperature approaches 106 degrees.
3. Quickly transfer the hot marmalade into the prepared baking tray and smooth it out, leaving to stabilize. After hardening, cut into cubes and roll in fine sugar.

English recipe

As legend has it, one enterprising grocer decided to sell the bitter Valencia oranges by masking their bitterness with sugar, and thus English orange marmalade was born - a thick jam served with toast for breakfast.

To do this, you need to prepare:

• 6 medium oranges;
• 1 lemon;
• 500 ml water;
• 1500 g sugar.

Prepare marmalade as follows:

1. Cut the peel of two oranges into thin noodles. Next, prepare juice from all citrus fruits using a juicer.
2. Mix the juice with water, add the noodles from the peels, and you can also put the pomace there, wrapped in a gauze bag. Over medium heat, stirring occasionally, cook the mixture for about two hours, until the volume is reduced by about half.
3. Next, remove the pomace from the pan and add sugar. Boil the marmalade for a quarter of an hour, then drop a little onto the saucer; if after five minutes, when you tilt the plate, the surface of the drop wrinkles - the marmalade is ready. In case of a different outcome, continue to simmer for some time.
4. Pour the finished marmalade into sterile jars for further storage. Although no thickeners are used in the recipe, the product has a fairly dense consistency. Often it has to be cut with a knife.

The hole at first went straight, smooth, like a tunnel, and then suddenly dropped steeply down. Before Alice could even blink an eye, she began to fall, as if into a deep well.

Either the well was very deep, or she fell very slowly, only she had enough time to come to her senses and think about what would happen next. At first she tried to see what was waiting for her below, but it was dark and she saw nothing. Then she began to look around. The walls of the well were lined with cabinets and bookshelves; Here and there pictures and maps hung on nails. Flying past one of the shelves, she grabbed a can from it. The jar said “ORANGE MARMALADE”, but alas! it turned out to be empty. Alice was afraid to throw the can down - lest she kill someone! On the fly, she managed to stuff it into some closet.

The product in question should not be confused with jam - it is marmalade in the Old English sense of the word. To be honest, I myself was perplexed before: why “marmalade”? I thought that it just happened historically, and there was no need to look for special meanings here. And only when I decided to cook it myself, I realized that the connection with marmalade in our usual format is as direct as it gets. In essence, this is what it is: fruit syrup, gelled by natural pectin contained in citrus fruits. That is, the correct texture of the product is important here. Orange peels in syrup are not marmalade. Orange peels in orange jelly - yes.

The composition is very simple: citruses, sugar and water. But to get the right result, it is important to observe proportions and technology. Otherwise, everything is elementary and relaxed. Cooking is somewhat extended in time, but processes requiring active participation are reduced to a minimum. Most of the time is spent infusing and cooking.

As for the composition, classic orange marmalade is made from bitter Seville oranges, and only from them. In their raw form they are of little use for food, but as such a savory preserve they are quite suitable. If you live in Europe, you'll have an easier time getting your hands on the right "inedible" oranges. In Russia, this is unrealistic (to put it mildly), but this is not a reason to despair. To make our marmalade close in taste to the original, you can add other citrus fruits to the oranges, with a more pronounced bitterness - grapefruit, first of all. And lemon is present in most recipes anyway. White films and seeds from all the fruits used will also add bitterness. But I will talk about this consistently in the recipe itself - my version is specifically designed to use the sweet oranges we are familiar with.

It's good if you have a cooking thermometer. But you can do it the old fashioned way, without it - below I will explain how.

Important: you cannot reduce the amount of sugar! I understand that the number may scare someone, but in this case it is a technological necessity: to get the correct marmalade consistency, you need a syrup of a certain thickness. Otherwise, it simply does not gel properly, and you will end up with a thin syrup with candied orange peel dangling in it. Thick syrup is the basis of this product. Fruits serve only to give it taste and aroma, and also as a source of pectin. In general, I cannot guarantee that experiments in favor of dieting will be successful. This is a classic case where it's best to simply cut down on your portion size. This marmalade has a rich taste. It is spread on toast in a very thin layer, and not spooned on :)

ORANGE MARMALADE

Ingredients:
1.5 oranges (approximately 350 g)
1 lemon
1/2 small grapefruit (zest only)
700 g sugar
500 ml water

Preparation:

1. First, prepare the citrus fruits. Cut oranges and lemons in half and squeeze out the juice very carefully. We scrape out the remaining white films from the orange halves, but do not throw them away, but save them. Divide each half into 4 parts. If the peels are thick, cut off the top layer of the white part (not all). Cut into strips as thin as possible. We do the same with grapefruit zest (no juice is needed, you can just eat the grapefruit).

The zest can be immediately placed in a saucepan, in which the marmalade will then be cooked. Add lemon and orange juice there. Add half a liter of water.
Wrap the squeezed lemon halves together with white films and orange pits in gauze and tie with thread. We send this gauze bag there, into the pan. The end of the thread can be tied to the handle of the pan to make it easier to remove later. Cover with a lid and leave to sit overnight at room temperature.

2. The next day, put the pan on the fire, bring to a boil, reduce the heat to low. Cook for about an hour, at a constant but not strong boil. During this time, the crusts should become translucent, and the liquid should evaporate by at least a third. But the main thing that happens at this stage is that pectin is released from citrus fruits. So this is a very important stage; you shouldn’t shorten it in time.

3. After about an hour, remove the pan from the heat, take out the gauze bag and wait until it cools down a little so that you can safely pick it up. This bag needs to be squeezed out properly (it is convenient to do this with latex gloves), since it contains a lot of pectin, which we do not want to lose. In general, we squeeze it out as well as we can. After which, of course, we throw away the contents of the bag (and the gauze can be washed and used in the future).

4. We look at the consistency of the liquid remaining after cooking. For me it boiled away a lot - noticeably more than a third. So I added a couple of tablespoons of water at this stage - just to make it easier for the sugar to dissolve. But in general, moderation is important here; you shouldn’t add a lot of water.

5. Add sugar and stir. If our preparation is still warm, this is good - the sugar will dissolve faster. Place the pan on medium heat and heat. Important: sugar must be completely dissolved before boiling.

6. Next, if you have a thermometer, everything is simple: cook the marmalade until its temperature reaches 105 ºС. This does not happen instantly, it should definitely boil for about 10 minutes, but the exact time depends on the strength of the boil and the initial consistency of the syrup.
If you don’t have a thermometer, your grandmother’s old method will come to the rescue - the hardening test. In this case, it is worth putting a couple of saucers in the freezer in advance so that they are properly cooled. To check readiness, drop a little marmalade onto a cold saucer. When completely cooled, it should solidify. If the orange syrup remains watery, cook the marmalade a little more, then repeat the test. And so on until the desired result is obtained.

7. Pour the finished marmalade into jars. Once completely cooled, it will harden and be ready to eat.

Serve with toasted toast and combine with butter if desired. We sympathize with Alice, who did not have this luxury.

However, this is not the only option for using orange marmalade. If you find that you have a lot of cooked food, there is a great way to recycle the excess! And do it in a very English, and moreover, literary way.

I have long wanted to learn how to make orange marmalade. Stopped doubts. Something like this: marmalade at home - is it necessary? There are so many ready-made, tasty things around, so why waste time on amateur activities? However, I didn’t regret taking the risk.

Real orange marmalade differs from store-bought marmalade in a “trifle”: real oranges are used in its preparation, and not their flavor substitutes. Real orange marmalade contains no dyes or synthetic flavoring additives. In general, everything is natural.

Ingredients

• Oranges – 5-6 pcs.
• Sugar – 10-11 tbsp. l. (depending on the acidity of the oranges purchased)
• Zest of one orange
• Pectin-based gelling mixture (Zhelfix, Zhelinka) – 1 sachet

About the gelling mass. The recipe uses a powder called “Zhelinka” - according to the instructions, it needs to be boiled for 5 minutes after boiling. What I was done. But if you take “Zhelfix”, “Jam” or other pectin-based powder, read the instructions carefully and follow the directions written on the bag - they may be different.

How to make orange marmalade

Wash the oranges and halve them.

Squeeze out their juice (I use a manual citrus squeezer).

It turned out about 400 g of fresh juice.

Pour the juice into the pan, if necessary, through a fine strainer.

Add sugar to the pan.

Add the orange zest there.

Gently stir the entire mixture and bring to a boil, stirring constantly.

Meanwhile, dilute the gelling mixture, rubbing it to get rid of lumps. You need to add it when the juice boils.

And then mix thoroughly again.

While the mixture is hot, it does not at all resemble jelly or marmalade. See how the mixture slides off the spoon easily? Leave it on the stove over very low heat for another 5 minutes.

Let your marmalade cool slightly and serve as you wish: place it in glasses, rosettes or bowls.

In our case, the orange marmalade stood at room temperature all night, and the next morning it was completely frozen and ready to eat! Or you can put it in the refrigerator (but only after it has cooled): two hours - and voila.

What should you use to cook orange marmalade (or any other)? It’s better in a stainless steel pan, otherwise the marmalade will burn and won’t come off.

If there are seeds floating in freshly squeezed orange juice (as in the photo above), then do not forget to strain it through a fine strainer. Do the same with any other fruit or berry.

Regarding the zest. The zest of two orange halves, from which the juice has already been squeezed, is enough. You just need to grate it on a very fine grater and take only the beautiful, bright orange peel, and don’t use the white peel (it’s bitter).

When preparing marmalade, do not forget to stir it often. In general, the stirring movement is one of the most important in the process of preparing this dessert.

About sugar. There is a little sugar in the recipe, this is a conscious choice. But you can serve marmalade to the table by sprinkling it with sugar.

The oranges for orange marmalade should be dense and fleshy in appearance. If you lightly squeeze an orange in your hand, you can feel the dry orange, it is lighter and feels like cotton inside. You can't squeeze a lot of juice out of such an orange.

Wash the oranges and squeeze the juice out of them using any suitable method. If you squeeze oranges using a manual juicer like the one in the photo, you can first hold the orange under hot water and roll it on the table, so there will be more juice and it will be easier to squeeze out.

Divide the juice approximately equally into two containers. This can be done by eye. Add sugar to one part and mix. The amount of sugar can be adjusted to taste. If you plan to roll the finished marmalade in sugar, then take a little less than a glass, if not, then you can take a full glass, and if the oranges are very sour, then a heaped glass.

Add agar-agar to another part of the juice and mix. Leave for 5-10 minutes.

Bring the juice and sugar to a boil. Add the juice with agar-agar into this syrup, stirring. Cook the mixture for 3 minutes and remove from heat.

Let the mixture cool slightly and pour into silicone molds. It should be borne in mind that mixtures with agar-agar harden quickly even at room temperature, so you should not wait for complete cooling. Otherwise, the mixture will harden right in the ladle and it will be difficult to pour.

Let cool slightly. Then put in the refrigerator for half an hour or an hour and remove the marmalade from the molds.