Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Oranges
Marmalade
Utensils
For 3 preserve jars each holding approx. 2 ½ dl, rinsed with hot water
How it's done
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Oranges
Use a peeler to peel the oranges finely. Cut the peel into thin strips (yields approx. 70 g) and place in a wide pan. Squeeze the oranges (yields 400 ml of juice), add to the pan along with the water, cover and leave to steep for 8 hours or overnight at room temperature.
Marmalade
Add half of the preserving sugar with the lemon juice to the orange liquid, mix, bring to the boil while stirring, simmer for 1 minute. Add the remainder of the preserving sugar while stirring, then simmer for a further 4 mins.
Filling
Ladle the marmalade into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Leave to cool on an insulating surface.
| Tip: | If the oranges produce more juice, the extra liquid can be reduced accordingly. |
|---|---|
| Shelf life: | Store in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume quickly. |
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