Finally orange marmalade. When I was given from friends a tape to 10 kg oranges of Ribera Dop I couldn't help but wonder how I would have been able to consume in a short time. Collections and shipped within 48 hours, the oranges were Brill, juicy, brilliant. The word ' jam’ was the first to pass through me, the mind, one way to maintain these Splendors of nature. But which recipe use? I've seen a lot of different colleagues blog, all beautiful but, not to do wrong to none, I finally decided to follow him, the poet of Italian cuisine: Pellegrino Artusi. Is, since we are in the season of oranges, do not miss the wonderful UPSIDE DOWN CAKE WITH ORANGES, simply amazing, or the CARROTS PIE, ALMOND AND ORANGES, a stretcher’ giant size.
And here, then, my orange marmalade, made with the pulp and rind, following the recipe Artusi: 2 kilos of oranges I got 8 wonderful jam jars Sicilian orange 600 grams each. Keep in mind that it is traditional to put on the tables of Christmas citrus: not it be nice, instead of oranges and tangerines, offer guests a jam made with your own hands? If you love the jams and marmalades also given a look at all my OF JAMS RECIPES, is the right time to prepare! Have a good day!
ORANGE JAM (doses for 8 jars of 600 grams approximately)
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INGREDIENTS
- 8 oranges untreated (just over 2 kg weight, Whereas then you will have to remove the ends and possibly the seeds)
- a quantity of sugar equal to the weight of clean oranges. (For two kilograms of clean oranges need two kg of sugar)
- half of the amount of water relative to the weight of the clean oranges. (For two kilograms of clean oranges need a liter of water)
- the juice of a lemon
- 3 tablespoons of vanilla extract (Optional, Artusi's recipes don't plan)
- 5 tablespoons of rum
PROCEEDINGS
Ribera Orange Marmalade, Artusi's recipe
To prepare the orange marmalade, punzecchiare oranges with the tines of a fork. Put them in water for three days in a basin of water. Change the water twice a day: every morning and every evening. I suggest you hold the oranges in a room where there is no heating. Like this, oranges lose the bitter taste and you can make jam using the skins. On the fourth day, eliminate the ends of oranges, remove the seeds, cut the fruit in half and then make thick slices about half a centimeter. If you prefer, you can make even thinner slices, with all the zest.
Weigh your oranges and put them in a large pot. Add a quantity of water equal to half the weight of oranges. Bring to a boil. After 10 minutes of boiling, combine equal amounts of sugar at the same weight than oranges. Combine lemon juice and mix thoroughly, until all the sugar has dissolved. Lower the heat and make Simmer jam, stirring every 15 minutes. To check the status of cooking jam, put on a plate a few drops of jam. Let cool for a few seconds, tilt the plate and if the jam will not slip down then turn off the heat. I like the jam rather firm. My cooking times are approximately 120 minutes (two hours), but if you prefer softer one hour and 30 minutes should be sufficient.
When the marmalade is ready, turn off the heat and add the vanilla extract and rum. Mix well and pour the hot jam into jars (previously sterilized in boiling water), coming to cover up to half a centimeter from the edge. Close the jars with care, flip it over, and lay them on a plane. Allow to cool, without moving them or touch them, all night. The heat will create a vacuum that will seal the jars that, Like this, They can be stored for about a year. Have fun!
THE ALTERNATIVES: Spiced plums, Apricot and vanilla, strawberries and ginger, cherries
72 comments
Hi Ada, I am going to make the orange marmalade according to your recipe (Artusi). At home I have no rum or Marsala but Vodka. Can I use one or the other instead of the first? Thanks, Eleonora
Eleonora hello, certainly the one you prefer: It considers that the taste will be extremely nuanced because alcohol evaporates during cooking. If you are using vodka Place us just a drop, It will be enough and maybe has a more neutral taste of marsala. ADA
Hello!I already jams of various fruits to be a bit 'of years but never until now Marmalade!
I'm putting into practice your recipe tomorrow expires on the third day of soaking oranges and wanted to know if the amount of water to be added for cooking and essential for cooking to, what is its purpose?
Thanks/
hello Thomas, then. The recipe for orange marmalade is not mine but the great Pellegrino Artusi. I have followed step by step, as those who have made it on my advice, and the result is perfect. So if I were you I would not change. Water is necessary, because as you see it in large quantities because it is half the weight of oranges. Its purpose is not to make caramelised oranges too quickly, otherwise the jam takes a different taste and a more sugary consistency. If you decide to do otherwise, keep me informed of the results. ADA
I just finished wrapping four glass jars from about two pounds of Tarot of Palagonia (length in Catania…), and even if I have to’ wait until tomorrow to judge I have to thank you because’ GIA’ to the eye and as texture sensation and’ She came as my grandmother made, with almost Candied peel, as in the classic “Marmalade” by Wilkin & Sons (“thick slices”). I though’ used one and a half kilos of sugar instead of the two-pound recommended by you. As Charles, I added also a pinch of ground cinnamon. Thank you very much!
Hello Vincent, I'm glad! Yes the result is very similar to the English Marmalade, with so many candied, soft but still significant. Tarocco oranges have an acidity below those Blondes, so you did well to lower the dose of sugar. And well the cinnamon, do you have a used a little’ of liquor or you left them au natural? A warm greeting, ADA
Hi Ada: I used the five tablespoons of Rum puro as per your recipe. A final note: It took me four and a half hours to get her! I think that's why I’ coming fairly viscous. Next time though’ I'm going to cut’ wedges of half a centimeter more than three quarters of all orange, and let’ a quarter full: I love having big parts almost candied interspersed with jam…Thanks again and congratulations!
You cooking depends on so many things: power of fire, pots, water content of the fruit, total weight and quantity of sugars… I like nice thick
Homemade jam. Maybe it's a tad runny, but I preferred to leave it because you will use it primarily for Tarts (I do almost exclusively with orange marmalade or berries). I couldn't resist and I did not open the jar, I'll do the first tart who will soon. In tough home 2 breakfasts, though I tasted it and it looks good. then I will tell you better in week. This morning we ate lemon cake!!!
Hi Antoinette, the consistency of Jam also depends on how much they juice oranges: the cooking times are obviously indicative, worth on saucer drop test.. Also consider that over time becomes denser. I like an average density, so that you can spread on bread, drip on an ice cream in the liquid part or use for Tarts. A hug, ADA
Tried it today…While I was writing on my supercrostata there is almost finished the jar (from a 1 kg, you know those artisanal honey???), but it is amazing,amazing and delicious, luscious and what can I say? G R A t I and even the tart thanks! As soon as we have the good fruit of summer I'll try to do the other. I don't think I will never buy a jar of jam to anyone, Maybe just yourself! A warm greeting. Antoinette
Thanks Antoinette! Let's say that the credit is not mine but yours I've prepared well and of Artusi that codified the recipe. But among the jams of oranges I ate this certainly has an edge…. good dear tart, I embrace you!!!!
Hello dear,
Here I am again to draw to your wonderful recipes! I put the oranges in the water. So I still don't know if I will honor, Anyway…in your opinion, If you don't want to buy the rum, I could put cointreau (that otherwise you will throw into the bucket alone!!!) or Jack Daniel's (but you go that far!). Thanks for your response
You'll be fine Antoinette! And Cointreau life!!! Let me know! ADA
Hello! I can do time, but instead of the liquor I add a little’ ground cinnamon at the end. Is’ extraordinary
Hello Charles, I'm sure. I love the cinnamon. The liquor in any case do not hear, mostly it helps keep. Next time try the cinnamon I also.
I follow this recipe for years, Artusi and when I followed variations do not I was glad, This morning I thought I'd do a couple of jars with cinnamon and cloves and ask one with chili. What do you think?
Hello Lara, the first variation I tried it too and it is fantastic, especially the aroma of clove. I put a little’ cardamom and it is fantastic. The second I didn't make but will surely come good: I love spicy and citrus are certain it will be perfectly enhanced. Will you let me know?
I will make your recipe,really inspires me. Wonder if I can omit rum and liquors. Thanks for sharing
Saida certain, You can omit all liquors, a hug, ADA. Let me know how it goes!
Made three times! Good good good!!! Thanks Ada!!!!
Thank you very much!!!! Have a good day! ADA
Hi, I wanted to try this recipe
why so much sugar, I love these kinds of oranges?
then I wanted to ask it takes so long to cook the jam? 2 and a half hours, the Cook over low heat
a week ago I threw 4 kg of oranges that I baked for 1 hour and 10 minute jam and it became very hard, inedible
Thanks for the tips
Hi Eddy, then I use the recipe of Artusi and I am always right. Sugar must be of the same weight than oranges, because in this jam is the skin is bitter. In addition, cooking jam must be added the water in proportion of half weight than that of oranges. Hence the need for a long cooking time. Clearly, cooking also depends on your taste. To me the jam like soda, while others prefer a little’ more liquid. In this case, Bake two hours or even a little’ less. It's the principle that's ready when, by pouring a few drops on a saucer and tilting, does not flow. With two pounds of oranges de ne gets a lot of. Let me know.
Thank you Dear
2 kg of oranges you mean Peel, fair?
practically with unpeeled oranges including…usually I take only part of the Peel, about half the weight of oranges and other the spello for good….. I use organic oranges from Sicily those blondes that are sweet
I try to do your
I use them all (except the ends), obviously important to be sliced paper thin and biological. I recommend, weighs sliced oranges anyway because on the basis of their weight will have to weigh equal weight of sugar and half the weight of water. I really hope you like it, I always play it safe with this recipe. Let me know. ADA
Hi dear
I did the jam…..
Meanwhile, it took 1 hour and 30 about firing and average density
then the only thing I found so sweet but delicious and I used these doses:
2100 of ploughing cleaned and cut
+ water + lemon juice 1 1050
1500 + sugar
CMQ so sweet to me…..
I used the Sicilian oranges blondes that are sweet….. that is why it is sweet….. oranges of ribera who uses as are?
Thanks Eddy
Hi Eddy, I'm glad you liked. The sweetness is a subjective fact, probably your oranges were very sweet but you're a personal taste that does not like things too sweet. Next time I would say to use 1,2 pounds of sugar and should be fine. Ribera's oranges are sour for my taste, but keep in mind that I don't love the sour and bitter… My doses are the originals of Artusi, I wanted to make the jam as he described her, but the bitter peels compensate well sweetness. Wait for her a few weeks, the flavors are balanced very sweet and decreases in favour of acidity. Let me know. ADA
Hello.. I'm from ribera and I would try to make Marmalade with my oranges…but the white pith around should not be removed ? Thanks
Hello Vale, No not the skins must be removed, melts during cooking. The procedure is as described and it is Artusi: three days soaked in water they remove the bitter white pith and rind. Just be careful to cooking times, because also depend on consistency you want: Nice soda or, decreasing the cooking time, progressively less dense and therefore less syrupy. Let me know. ADA
Hi Ada! Made with organic oranges tarocco purchased today in Alexandria.
Gorgeous: I replaced the rum with Grand Marnier and I put a pound of sugar on a kilo and eight oranges. Thanks!
Hello Paola! Perfect Grand Marnier… I had otherwise I would have used that too! Thanks a lot to you! ADA
I found and tried this special jam.. Thank you!
I just halved the quantity of sugar and water, cooking time about 3 hours and it’ managed a wonder. I preferred to decrease the sugar to get the right contrast with cakes.
Do you think this recipe can also be used with lemons? or do you have a fit in your “drawer” ? 🙂
Ciaooo
Ivana
Thank you for making my own recipe Ivana! And since I knew you in the kitchen you are already good (who does the jam in the House to decorate a cake can only be good!) expect to see some of your creation. I think we can safely use the same recipe with lemons, I confess I'm waiting just to get good organic lemons to try, I just think go calibrated in increasing sugar for obvious reasons. If the test before me let me know!!! ADA
the desserts I like a lot!..forse troppo 🙂
My preparations are not traditional and housewives. don't like your!
For sugar I think you're right but I thought I'd try the natural lemons of Sorrento that doesn't seem particularly fatty acids, just do the experiment I can tell.
I forgot to tell you that your jam I made it twice, the first I used untreated NAVEL oranges and succeeded beautiful ... then I donated and then I repeated with oranges RIBERA.
Thank you soon
Ivana
I do it with Ribera, I do send specially… I tried it both with the rinds whole, like the version you see here, is giving a brief you whip up for a jam more mixed… Ivana I cook for passion and I do some’ of all, Although the bakery is certainly not my forte. Though I'm passionate about… I'll wait here anytime!
combinazione ci sono ora 🙂
I prefer not pureed …you feel that you eat a spoonful of candied fruit in particular if you use Navel oranges that have more zest’ thick.
For now the lemons are soaked… in a few days the comments of the experiment!
Then I'm waiting Ivana, so then this time I'm going to be on the safe side! And thanks in advance! ADA
Made! I'd successfully but sara’ better to wait a few comments.. 😉 eccoti i miei appunti:
I used 2 kg lemons of Sorrento with thick Peel +1 kg of sugar and 1/2 liter of water, lemons is drawing more’ Orange water according to soak 3 days maybe it takes 2, I tasted the skins while cutting and weren't loving, I blended the jam since the peels of lemons will melt more’ than those of oranges. I think the sugar dosage is correct considering the difference in cutting the lemons and the result satisfied me, I find it very aromatic.
Now I wonder …What sweet you can’ use ? Do you have any suggestions?
Thanks for your valuable advice, Ivana
I wait for the taste but I would say it will be a success! The Sorrento lemons are sweeter and thus the amount of sugar seem suitable. Then the lemon you should hear, otherwise it is nauseating. I'd use it raw, Maybe mischiandola in cream or yogurt to fill rolls and soft cakes, or the mixture of lemon cake, or even to fill after baking muffins and Cupcakes… Let me know, even put a photo on our Fb page of the blog I'm glad to share! ADA
Dear Ada,thanks x the ideas awaiting the field test I'm enjoying some spoon and I would not say but I find it great as a digestive. I think it's very important to be able to assess the firing of jams, I don't like tender and I have to consider that when it cools solidifies more '…
I took a few pictures but I'm sorry I don't love social networks, If you want to email me the address where I can send I.
Ah! I forgot.. as for Orange Marmalade I proceeded to “frothing” the jam like the broth.
Happy Cook! 🙂
Hi Ivana! You mean you came a little’ too ' soda '? If you send me a photo on [email protected] I am unable to give an account of the consistency. You were right to frothing all over. In sweetness as she came? Let me know, ADA
Fantastic! L’ I made 2 times even with oranges in San Sperate, in Sardegna, where I live. I omit the whisky and add mascobado sugar, I always use.
amazing! Congratulations
Hello Simon but you know that I often go in Serdiana, where my in-laws, and do I stuff myself with oranges and peaches in san sperate? I'll be in cagliari on 28 to take a cooking class! And great idea the mascobado, love him very much too!
I've been looking forward to come back on time for oranges to make it still…the last year has gone in no time and this year I will make double or triple, in two stages, however,! Many friends…molte marmellate 🙂 – Thanks, congratulations and a little’ with envy from a bolognese for anyone who lives in your beautiful region
Hi Anna Maria! Also I refer you between two weekends and this time double dosage… grazue for fiducua… and also I envy those who live in Sicily, but I send me oranges from Ribera in Rome!
Hi, before I switch smoother potted so jam?
Thanks
Hi Delia, sure you can switch, But if you do two important things: the first is that then you have to bring it to a boil because it goes crazy hot. The second is that so though you lose the beauty of orange peel, but of course if you prefer smooth then pass it! Hello and thank you, ADA
A delicious jam, that can be used for a lot of sweets. Good recommendation!
Grazxie, told by experts just makes me pleasure! ADA
…Hi. I recently used your recipe. Both the recipe, the photos are really inviting. I'll know the result. Hopefully good!!! Thanks
I hope I love you too! So far it has always given me satisfaction Simona, Let me know because I stress not knowing how my dishes, Although this is of Artusi, It's got a little’ più esperienza di me 🙂 Cari saluti, ADA
I just started making jams will to oranges with your recipe I can put less zucc I don't like it too sweet ( use fructose 1 kg fruit 400 grams of fructose can fit the same
Hi Lina, Welcome: I think the jams are really a matter of personal taste. If you don't like it too sweet put less sugar, I also believe that fructose has a sweetening power slightly higher then your dose should be fine. My mother, For example,, loves that bitter orange… Let me know. ADA
Hello! I used the very large Tarot. Maybe it was a mistake because the Peel, very thick , remained intact and is very liquid, even if you have already boiled 2 hours,
Do you have any advice? I throw everything?!?
Cioa Eleonora, then, never throw! The physics is that the water sooner or later it will evaporate and the sugar will make his action of candying. go ahead until the famous drop of jam on a slanted plate does not hesitate to descend. You sure anyway to have used the right amounts of water? In any case, even if you were wrong, continue cooking. Let me know
Hello! My e’ right about now, But even if boiled over 2 hours and’ almost an orange juice. I don't understand why is frozen solid at all! Maybe I had the wrong oranges? I had some very very large Tarot, with almost half a centimeter thick skin. In fact even the Peel at the time and’ remained full for now. Do you have any tips? I have to throw it all?
I have just donated a bag (about 3 kg) bitter orange I must always follow the same recipe or should I change something???
Thanks
Hello Joseph then for bitter oranges you should before boiling them whole till. You can't easily piercing them with a toothpick, then you keep two days in water fedda changing it often, then proceed as stated in the recipe. increases the sugar. To 150 grams per 100 of fruits. So says Artusi. Let me saperr.
But do you think for a good Marmalade with blood oranges of type “dogwood”, What should I do?
Hello! In my opinion you can proceed exactly as with orange Marmalade, Maybe increasing a little dose of sugar if the blood were a little’ too sour. I don't see why change procedure, It only changes the color. I hope this was helpful, ADA
Ada Bonjour,
I tried your recipe yesterday of Marmalade.. I tell you only that the perfume has remained throughout the day indoors.. and the result was really excellent, also because I found the Pan right.. remember how much trouble I had with the Pan when I made plum jam ??? This time it was all ok.. Is’ REALLY VERY GOOD …. ! The Peel, so cut, thin, It seems to eat the candied fruit.. very good…
a warm greeting…
What a joy to Nicola! You give me always satisfaction! A big hug, ADA
Hello, long ago treparai also I a Marmalade for whose preparation I asked my uncle information, son d’ pastry art, and I don't recall them prick with tines of fork. Given that I like that taste of bad taste characteristic of oranges, qiuanto think you should leave them in aqua? Thanks Rosario
Hi Rosario and welcome to my blog, then, I distinguish between normal Orange Marmalade, that should be sweet, and oranges of course love. However, if. would you like to try some lasciasre’ normal bitter oranges, leave them to soak for only a day and a half, and let me sapere.ada
Hi,
I'll try to make this jam however I thought two and a half hours of cooking does not become hard IE carammellata? don't overcook the sugar?
Thanks
Hi Maria Teresa, then, the cooking time depends on how thick you want the two hours and thirty are the time I used that I want very dense. Remember there's a lot of water, half the weight of oranges, and this water must evaporate. If you want it softer decrease cooking times, start the test after one hour and a half with the rule of Artusi: put a few drops of jam on a plate, Falla to cool a minute or two and then tilt the dish. If it slips too is ready. Let me know, ADA
Ahhh that x Hamster! I can't tell you how many I ate! great choice for the recipe, cakes galore!!
Hello! I prepare myself this wonderful jam with oranges of our Sicily. The only difference is that, I don't boil and then stir the sugar… I put it together with fruit… and I don't add the rum or vanilla. I will try with the oranges of the Aeolian Islands… My father-in-law. A hug
If you are lucky enough to have the oranges of Aeolian definitely gotta try! A warm greeting, ADA
I am a Lady of Ischia. I made your recipe. You can do that too with tangerines? The procedure is the same?
Hi Concetta, You can do that too with tangerines but the process is different and is longer, in fact, all seeds should be removed and all white skin. As soon as I feel better I will send you the recipe.
Hello
ADA