Transparent Marmalade
A classic marmalade recipe from 1888, modernized for clarity.
Ingredients
- as needed oranges Seville or Florida oranges
- as needed Salt
- 1 1/2 lbs White powdered sugar
- as needed Jelly or sweetmeat glasses
- as needed Brandy paper
- as needed Wet bladder
More recipes using Oranges
Orange Marmalade
A classic marmalade recipe using oranges, sugar, and water.
Modern Orange Marmalade
A modernized version of classic orange marmalade, featuring a balance of sweet and citrus flavors. This recipe uses a combination of oranges and lemons for a complex taste.
Orange Marmalade
A classic homemade orange marmalade made with fresh oranges and lemons, featuring tender strips of candied peel suspended in a clear, jewel-like preserve. This traditional recipe uses egg whites to clarify the syrup for a beautiful, transparent finish.
Orange Jelly
This traditional Parsi-style orange jelly is crafted by slowly simmering whole oranges with sugar to extract their natural pectin and vibrant citrus essence. The result is a clear, amber-hued preserve with a sophisticated, slightly bittersweet flavor profile that pairs exceptionally well with buttered toast or fresh bread. Unlike modern jellies, this recipe relies on a slow reduction process to achieve a firm, natural set without commercial gelatin.
Instructions
- 1Cut very pale Seville or Florida oranges into quarters. Remove the pulp, and pick out the seeds. Remove the peel. This step is for preparing the oranges.
- 2Place the peels in a little salt water and let stand overnight.
- 3Boil the peels in a good quantity of water until tender. Then, cut them into very thin slices and put them into the pulp.
- 4Add 1 1/2 lbs of white powdered sugar to each pound of marmalade and boil for 20 minutes, stirring gently. If it's not clear and transparent, boil for a few more minutes. Be careful not to break the slices.
- 5When cold, put the marmalade into jelly or sweetmeat glasses. Tie down tightly with brandy paper, and cover with a wet bladder.
You Might Also Like
Orange Marmalade
A classic marmalade recipe using oranges, sugar, and water.
Modern Orange Marmalade
A modernized version of classic orange marmalade, featuring a balance of sweet and citrus flavors. This recipe uses a combination of oranges and lemons for a complex taste.
Quince and Orange Marmalade
A classic marmalade recipe using quinces and oranges, perfect for spreading on toast or scones.
Orange Marmalade (Jam Santani)
This traditional Gujarati-style orange marmalade transforms fresh, juicy oranges into a translucent, golden preserve with a perfect balance of sweet and citrus notes. The recipe uses a meticulous method of preparing the fruit pulp and tenderizing the peel separately to ensure a smooth texture without bitterness. Ideally served on buttered toast or used as a glaze, this jam thickens naturally as it cools for a delightful spreadable consistency.