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Orange marmalade, with skin

Jams75 minutes20 people80 calories
1/52/53/54/55/5 (6 votes)
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By Ascen Jimenez

Making jam at home is the simplest if we have Thermomix. In our video today we show you how to make a Orange marmalade.

When going with the skin it is important to wash the oranges well and, if they are untreated oranges, ecological, better than better.

You can keep it in a glass jar or in two, depending on its size. You will see in the video that I have made the vacuum by putting the jar upside down, well covered and with the jam very hot. I leave you a specific link on canning. As with all preserves, it is important that, when you go to consume it, you make sure that the vacuum was well done (the lid must be sunken and the typical click must sound when turned).

Orange marmalade, with skin

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Ideal to accompany a good cheese board and, of course, for breakfast toasts.

Orange marmalade, with skin
  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: jams
  • Calories: 80
  • Rations: 20
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 830 g of whole juice oranges (in my case, 6 oranges)
  • 500 g of sugar

Preparation

  1. We wash and dry the oranges well.

  2. We remove the top and bottom each of them. We chop the oranges, first in half and then into thin slices, as seen in the video.

  3. We put them in the glass with the sugar. We mix with the spatula. We place the basket on the lid -without placing the beaker- and program 30 minutes, 100º, left turn, speed 1. We can take advantage of this time to sterilize the can (or cans) of canning.

  4. At the end of the programmed time, we continue with the cooking of our jam, again with the basket on the lid, programming 15 minutes, varoma temperature, left turn, speed 1.

  5. We check that the texture is what we like, that it is not liquid. To check this, we can put a spoonful of jam on a plate that we will have put in the freezer a few minutes before. If we see that it is still liquid, we can cook it for two more minutes (2 minutes, varoma temperature, left turn, speed 1).

  6. As soon as we finish cooking we put the jam in the glass jar, filling the jar well. We put the lid on and immediately hang the jar upside down. We let it cool in this position.

Notes

It can be done with less sugar. The good thing about making recipes at home is that we can adapt them to our tastes.

More information - How to pasteurize and vacuum preserve


Discover other recipes of: Jams and preserves

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