Orange marmalade is one of the easy recipe which can be prepared with just 3 ingredients. Best spread for bread during breakfast.
My son doesn’t like to eat fruits much and I am constantly after him for that. Frequently, try to mix them up in some dishes so that I get some satisfaction that he gets to eat them. Morning is usually very hectic for moms and especially for working moms it is a headache to get everything settled . I remember when I was working, had a tough time with my son. He being a fussy eater, had to think something different everyday for breakfast, lunch and dinner. After we moved to USA, had to leave my job and focussed on how to make my food interesting and simple.
As we know, breakfast is a most important meal in a day, I make sure that I follow that rule . Feed my family with wholesome breakfast . And I try variety everyday. Today I was thinking about something to prepare out of my whole lot of excess oranges. So, came up with this pectin free orange marmalade or jam. I know, it is bit time consuming if you don’t use pectin to thicken up the marmalade, but I normally try to avoid it . But I read on internet that fruits have natural pectin in them . Though in my orange marmalade, I used sugar, many times, totally replace it with honey. Absolutely no difference in taste. Just 3 ingredients and your homemade orange marmalade is ready to be served for breakfast.
Preparation Time: 1 Hour
Cooking Time : 30 Minutes
Yields :2 Cups
- 2 Lb (800 Grams) Oranges
- 2 Cups(680 Grams) sugar
- 1/2 cup lemon juice
- 2 Tablespoons Orange zest(Optional)
For orange zest, using potato peeler, peel out thin peels of oranges. Make sure you don’t use white portion underneath the peel.Thinly chop them up into thin strips using knife.
Peel oranges and cut into wedges.
Add sugar and let it stand for about an hour for sugar to blend in well.
Grind to smooth puree.
Pour the puree in a deep saucepan and keep it on high heat.
Once the mixture comes to boil, add lemon juice and mix. Reduce the heat and continue to cook on medium heat.
Stir in between scrapping the bottom and sides of the pan. Once the mixture reduces to 1/2 of its quantity, add zest, mix and continue to cook.
Once the mixture is thick and dry , remove from heat .
Once the mixture is cooled completely, marmalade will thicken up more.
Store in airtight glass jar and refrigerate .