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.
Ingredients
- 4 pounds Small oranges (Originally '4 sher' (approx 16-17 small oranges). Choose firm, fresh oranges.)
- 3 pounds Granulated sugar (Originally '3 sher'. Use white sugar for clear jelly.)
- 8 cups Water (Quantity estimated for boiling the oranges. Use enough to cover fruit.)
Instructions
- 1Wash the oranges thoroughly. Place them whole in a large pot and cover with water. Boil until the skins are tender and soft. Drain the water.
- 2Combine the boiled oranges and the sugar in a heavy-bottomed pot. Place over medium heat. Cook until the sugar dissolves and the mixture begins to foam. Once foaming starts, remove the pot from the heat.
- 3Remove the oranges from the syrup (these can be dried or used for marmalade/candy separately). Strain the remaining hot liquid syrup through a clean muslin cloth into a clean stainless steel or non-reactive saucepan to ensure the jelly is clear.
- 4Place the strained liquid back on a slow fire, uncovered. As it heats, it will begin to rise; stir it down gently with a silver or wooden spoon. Continue to cook and reduce the liquid. Occasionally remove from heat to check consistency. Cook until the liquid has reduced significantly (to about half its original volume or approx 1 lb/2 pasher remaining).
- 5Pour the reduced jelly into a clean glass jar or ceramic vessel. Let it sit for a moment; if any scum or foam rises to the top, carefully skim it off with a spoon to ensure clarity.
- 6Allow the jelly to sit undisturbed in a cool place for 12 to 15 hours. It will firm up and harden as it cools. The jelly may taste slightly bitter on its own but is delicious when served with bread.