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.
Ingredients
- 6 medium Sweet Oranges (Choose juicy, sweet oranges. Yields approx. 1 pound of pulp.)
- 1 1/4 pounds Granulated Sugar (Originally '1.25 sher'. Adjust to 1 pound if oranges are very sweet.)
- 2 cups Water (Estimated quantity for boiling the peels.)
Instructions
- 1Wash the oranges thoroughly. Using a fine grater or nutmeg grater, lightly grate the outer red surface of the peel to remove the bitter oils. Peel the oranges.
- 2Cut the orange peel into very fine shreds. Measure out approximately 0.6 ounces (originally 1.5 tolas) of these shreds. Boil them in water until tender to remove bitterness, then drain.
- 3Remove the thin white skin (membrane) and seeds from the orange segments. Collect all the pulp and any juice that drips out. Weigh this mixture; you should have approximately 1 pound of pulp.
- 4In a heavy-bottomed, non-reactive pot (stainless steel or enamel), combine the orange pulp, the boiled peel shreds, and the sugar. Cover and place over low heat (simmer).
- 5Uncover occasionally and stir with a wooden spoon to prevent sticking. Continue cooking until the jam thickens slightly. Test by taking a drop between your fingers; if it feels sticky and forms a slight thread, or if it sheets from the spoon, it is ready. Remove from heat while it is still somewhat thin, as it will thicken significantly upon cooling.