Turkuaz Kitchen Orange Peel Marmalade is made with oranges, orange juice, lemon juice, sugar, water, and a cinnamon stick. This traditional Orange Marmalade recipe creates a tasty and tangy marmalade that takes about 45 minutes to prepare and can serve up to 4 people.
Turkuaz Kitchen Orange Peel Marmalade Ingredients
- 4 medium oranges
- 2 oranges (juiced)
- 1/2 lemon (juiced)
- 2 cups sugar
- 1 1/2 cups water
- 1 stick cinnamon (optional)
How To Make Turkuaz Kitchen Orange Peel Marmalade
- Prepare the Orange Peels: Wash the oranges and using a small sharp knife, peel them, leaving all of the white pith behind as in the IG Reel. (This step is important to make sure that the marmalade is not bitter).
- Roll and String the Peels: Roll the orange peels and string them as shown in the Reel.
- Boil the Peels: In a medium pot, place the prepared peels and 3-4 cups of water. Bring to boil over high heat for around 10-12 minutes. Remove from the heat and drain the peels.
- Combine Ingredients: In the same pot, place the peels and add orange and lemon juices, sugar, cinnamon stick, and water. Stir until the sugar dissolves.
- Cook the Marmalade: Bring the marmalade to a boil over high heat, then reduce the heat to medium-high and cook until the marmalade is slightly darkened in color for 20-25 minutes.
- Test the Marmalade: Chill a plate in the fridge and put 1 tbsp of marmalade on the chilled plate. Let it rest for 1 minute. If the tested marmalade is in soft gel form, remove the marmalade from the heat. Let it rest for 5-10 minutes.
- Jar the Marmalade: Transfer the marmalade into jars (you can remove the string while transferring).
Recipe Tips
- Use Fresh Oranges: Fresh, ripe oranges will yield the best flavor for your marmalade.
- Peel Preparation: Ensure that all white pith is removed from the peels to prevent bitterness.
- Testing Consistency: Use the chilled plate test to check the consistency of the marmalade. This ensures it sets properly when cooled.
- Sterilize Jars: Make sure your jars are properly sterilized before filling them with marmalade to avoid any contamination.
What To Serve With Orange Marmalade
- Toast and Butter: Spread orange marmalade on warm toast with a bit of butter for a classic breakfast treat.
- Cheese Platter: Pair it with a variety of cheeses like brie, cheddar, or goat cheese for a delightful contrast.
- Yogurt or Oatmeal: Add a spoonful of marmalade to yogurt or oatmeal for a citrusy twist.
- Scones or Biscuits: Serve it alongside freshly baked scones or biscuits for a delicious afternoon snack.
- Glaze for Meats: Use it as a glaze for roasted meats such as chicken or pork for a sweet and tangy flavor.
How To Store Orange Marmalade
- Refrigeration: Once opened, store the orange marmalade in the refrigerator. It will stay fresh for up to 3 weeks.
- Freezing: For longer storage, you can freeze the marmalade. Transfer it to freezer-safe containers, leaving some space at the top. It can be stored in the freezer for up to 6 months.
- Pantry Storage: Unopened jars of properly canned marmalade can be stored in a cool, dark pantry for up to 1 year.
FAQ
Do I really need to remove all the white pith from the orange peels?
Yes, that step’s key. The white pith is what makes marmalade taste bitter, so carefully peeling it off gives you a cleaner, brighter citrus flavor.
Can I skip the stringing and just chop the peels?
You can, but rolling and stringing helps the peels keep their shape and gives a nicer texture. Chopped peels work too—they’ll just be more rustic and may break down more while cooking.
How do I know if my marmalade has set properly?
The chilled plate test is your best bet. If the marmalade wrinkles a little when you push it with your finger, it’s ready. If it runs, it needs a bit more cooking.
What can I use instead of a cinnamon stick?
If you’re out of cinnamon sticks, try a small pinch of ground cinnamon or skip it altogether. Orange peel has plenty of flavor on its own.
How long should I boil the orange peels, and why?
Boil them for about 10–12 minutes to soften the texture and mellow any lingering bitterness. Don’t skip this—raw peel is too tough and harsh.
Turkuaz Kitchen Orange Peel Marmalade Nutrition Facts
Serving Size: 15g
- Calories: 40
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 10g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 0g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Zebra Cake
- Turkuaz Kitchen Belgian Speculoos Cookies
- Turkuaz Kitchen Basque Cheesecake
- Turkuaz Kitchen Banana Bread
Turkuaz Kitchen Orange Peel Marmalade
Description
Turkuaz Kitchen Orange Peel Marmalade is made with oranges, orange juice, lemon juice, sugar, water, and a cinnamon stick. This traditional Orange Marmalade recipe creates a tasty and tangy marmalade that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Orange Peels: Wash the oranges and using a small sharp knife, peel them, leaving all of the white pith behind as in the IG Reel. (This step is important to make sure that the marmalade is not bitter).
- Roll and String the Peels: Roll the orange peels and string them as shown in the Reel.
- Boil the Peels: In a medium pot, place the prepared peels and 3-4 cups of water. Bring to boil over high heat for around 10-12 minutes. Remove from the heat and drain the peels.
- Combine Ingredients: In the same pot, place the peels and add orange and lemon juices, sugar, cinnamon stick, and water. Stir until the sugar dissolves.
- Cook the Marmalade: Bring the marmalade to a boil over high heat, then reduce the heat to medium-high and cook until the marmalade is slightly darkened in color for 20-25 minutes.
- Test the Marmalade: Chill a plate in the fridge and put 1 tbsp of marmalade on the chilled plate. Let it rest for 1 minute. If the tested marmalade is in soft gel form, remove the marmalade from the heat. Let it rest for 5-10 minutes.
- Jar the Marmalade: Transfer the marmalade into jars (you can remove the string while transferring).