Orange Marmalade [Nothing is going to waste]

Jam_Orange_1

I made some orange marmalade (or I should call it jam?) with juicer pulp of 10 oranges. It would be wasteful if throwing away the pulp with lots of juice in it, not just moist but juicy. Obviously our juicer did not do a good job. I personally do not like to use juicer not to mention about the waste, it is so troublesome to clean and put it away after use. Once awhile, for good reasons - J's activity and experience.

Well, perhaps I should thank my poor juicer for a jar (plus few tablespoons) of tasty marmalade. We had it with scones for afternoon tea the other day. T is a big fan of marmalade, thumb's up from him.

Orange Marmalade

Ingredients:
Zest of 2-3 oranges
Zest of 1 lemon
Pulp from juicer (10 oranges), remove membranes
Juice of 1 lemon
Sugar to taste

Methods:
  1. In a pot, bring all ingredients together.
  2. Bring to boil then simmer on low heat without cover.
  3. Stir constantly and remove chunks or membranes, if any.
  4. Cook until thick paste is formed.
  5. Remove from heat and transfer to a jar while it is still hot.

Jam_Orange

Comments :

9 comments to “Orange Marmalade [Nothing is going to waste]”
Shirley @ Kokken69 said...
on 

Your marmalade is absolutely beautiful, Lydia and I somehow feel 'so safe' looking at it- all real wholesomeness without additives and strange ingredients :)

Sarah said...
on 

Marmalade and scone, what an awesome pair. I find Jack LaLanne's juicer very good, but still a bit troublesome to wash. For sure you won't be making marmade with the orange pulp.

MeRy said...
on 

I should try your menu..looks delicious .

Cooking Gallery said...
on 

Just stumbled upon your blog, I think it's beautiful! You've done a very good job! Thumbs up :).

Dianna said...
on 

You mention the rind of 2-3 oranges and the pulp from the juicer of 10 oranges...are you also incorporating the juice from those 10 oranges? My last attempt at orange marmalade was a very expensive disaster. Too much water and a nasty after taste...ugh! You don't mention using the extracted orange juice or any water so I'm confused. I'd love to get a marmalade that tastes like oranges and not some sickeningly sweet, lackluster tasting sop like the last recipe I tried. Can't wait for your feedback! Thanks much!

Lydia said...
on 

Hi Dianna,

We drank the juice :D

For information, no single drop of water is needed when making jam. If you wish you can add some lemon juice, adding water will shorten the shelf-life of jam.

I used the by-product (pulp) but you can use orange segments, cook until thick paste then add in desired amount of sugar and continue to cook till spreadable paste. Please note, when the jam is chilled it will be thickened further.

Store-bought marmalade usually with some setting agents added, it is jelly-like.

All the best!

Eric Marbet said...
on 

How much sugar did you end up using? trying to eat healthier and not sure if we'd be wanting to do this if it requires cups and cups of sugar

Eric Marbet said...
on 

Hey there - not sure if my last comment went through or not so I'm trying it out again :P ...

Quick question for ya - how much sugar did you end up using? My wife and I are trying to eat healthier and I always hate throwing away all the pulp after juicing. Not sure if I should try this out or if its going to require multiple cups of sugar...

Lydia said...
on 

Hi Eric,
Got your comments. :D
Well, the amount of sugar is depending on the sweetness of oranges you use, and the sweetness of the jam preferred. I don't remember how much sugar I used but definitely not multiple cups.

FYI, I used navel orange 4012 which was quite sweet. Ya, I would only buy either 4012 or 4013 oranges.

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