Grandma Style Orange Marmalade

Nutrition values are AI-estimated based on ingredients.

• 4 large oranges
• Water
• 1 teaspoon baking soda
• 200 grams granulated sugar
• 1 tablespoon fresh lime juice

1. 1Wash the oranges thoroughly, then place four oranges in a pot of water with 1 teaspoon of baking soda for soaking.
2. 2Pat the soaked oranges dry with a clean towel, then cut them in half and carefully discard the seeds.
3. 3Extract 300 ml of juice and 200 grams of pulp from the orange halves using a manual citrus juicer.
4. 4Scrape out and discard the white pith from the juiced orange rinds, then finely julienne approximately 60 grams of the remaining rinds.
5. 5Combine the extracted orange juice, pulp, julienned rind, 200 grams of granulated sugar, and 1 tablespoon of fresh lime juice in a steel pot.
6. 6Stir all ingredients well with a wooden spoon until combined, then cover and let rest for 15 minutes for the sugar to dissolve.
7. 7Place the pot on an induction cooktop and bring the mixture to a boil, allowing it to simmer and then boil vigorously.
8. 8Gently mash the pulp with the wooden spoon as the marmalade cooks and thickens, reducing the liquid.
9. 9Continue cooking until the marmalade achieves a deep golden-orange color and a thick, chunky consistency.
10. 10Test the marmalade's readiness by placing a spoonful on a white plate; it should adhere and not run when tilted.
11. 11Remove the marmalade from heat, allow it to cool to room temperature until it further thickens and becomes glossy.
12. 12Spoon the cooled, finished marmalade into clean, sterilized glass jars.

These instructions are our analysis of the original video. Watch on YouTube →