RFCJ RECIPE ARCHIVE
Posted by : Rina Perry Orange Marmalade - pareve
I have just made this orange marmalade, and it is delicious.There is nothing like home made marmalades. Do you remember my Papaya marmalade recipe that I have sent? Well....I had a second round of the Papaya marmalade, and this time I even soaked over night with 1 lemon peels, that I peeled with a vegetable peeler. The amazing thing was, that the unpleasant smell of the boiling papaya disappeared, and it was smelling delicious. I have no idea why.....This we should ask our Brain .! Enjoy. Orange Marmalade. Source: From my mother with love & more Paula Berckovits. Ingredients: 4 Pound Oranges, (net) see note in directions. 4 Pound Sugar 2 Cups Boiling water from the oranges. note (2) 1 Cup Orange juice. 1 stick Vanilla -optional. Directions: Note: If you use "fresh" picked oranges in its season, you don't have to soak them in cold water to soften their skin. But if you have one that their skin are not soft and easy to handle , soak them for half an hour to one hour ,then continue as followed...... Wash very well the oranges, and with vegetable peeler peel the outer skin, but leave few lines, which with a zester peel it too. Soak the oranges still whole in cold water for about 1-1/2 hours. Drain. Put oranges ( still whole) in a big wide stainless steel saucepan, and just cover them again in cold water. Bring to boil, and continue to cook them about half an hour till you see that the oranges have some opening in their skin. Note(2)....This measurements are good for 4 pound, (the amount that I had.) Take 2 cups of the boiling water from the oranges, the rest drain. Cool slightly so you can handle the cooked oranges.( I use rubber gloves). Cut the oranges in 4 , then cut very thin strips. Note...weight the oranges, and add the same weight sugar. ( like I said.. I had 4 pound). On top pour the "Oranges water" + 1 cup of orange juice. Mix well, and bring slowly to boil. Add Vanilla stick. Continue to mix from time to time till the sugar is completely dissolved. Rise the heat , and cook the marmalade on a moderate heat, for about 3/4 hour to 1 hour. Don't forget to mix from time to time. Pour Marmalade up to top, to a well warm glass jar, which I keep them in the oven on law heat. Seal first with nylon warp, then air tight with its cover. Cool completely, keep in dark place. Tips for Marmalades or jams. I learned it from Zvika's cousin Traudle from Vienna Austria. Before you seal the jar with nylon wrap, dip a small nylon warp in alcohol, (I use Vodka.) put on top of the jam/ Marmalade, then continue as followed. Enjoy. Rina. >From my collection.
