Description
Orange Marmalade Without Peel is a sweet, tangy homemade orange jam made with smooth orange puree, thin zest, lemon juice, and sugar. It has bright citrus flavor without tough bitter peel.
Ingredients
Scale
- 3 pounds oranges, about 10 large oranges, to make about 4½ cups or 1 liter orange puree
- 2 cups granulated sugar, or 1½ cups for low-sugar jam
- ¼ cup orange zest, thinly sliced
- 2 tablespoons lemon juice, plus more if oranges are very sweet
- Water, for boiling the zest
Instructions
- Place 2 small plates in the freezer for the jam setting test, and prepare clean dry jars for storage.
- Remove the zest from 3 to 4 oranges with a sharp serrated knife, taking care to avoid the white pith.
- Boil the zest in water for 3 minutes until the water turns yellow, then strain the zest, discard the water, and set the zest aside.
- Peel the oranges and remove as much white pith as possible.
- Cut each peeled orange in half, slice away the pulp, and leave the center seed portion intact.
- Check the pulp carefully for seeds, then puree the pulp in a blender until smooth.
- Place a double 6-inch piece of cheesecloth over a small bowl, add the orange centers with seeds, then tie it tightly with plain cotton thread or unflavored dental floss.
- Add the orange puree, sugar, orange zest, lemon juice, and cheesecloth bag to a heavy-bottomed pan.
- Cook the jam over medium-low heat for 30 minutes, stirring occasionally.
- When the liquid reduces by about half, remove the cheesecloth bag.
- Continue cooking over low heat, stirring often, until the jam reduces to about half of its starting volume and coats the back of a spoon.
- Test the jam on a frozen plate. When it holds its shape and does not spread, it is ready.
- Ladle the hot jam into clean dry jars, leaving ½ inch headspace.
- Wipe the rims with a damp towel, place the lids on, and turn the jars upside down briefly to create a vacuum-style seal for refrigerator storage.
- Store the jam in the refrigerator or freezer, or follow a proper canning process for longer room-temperature storage.
Notes
- Use about 1 liter or 4½ cups orange puree for this recipe.
- The jam stays good in the refrigerator for up to 3 weeks when served with a clean spoon.
- Freeze the jam for longer storage.
- Avoid overcooking, especially over high heat, because the sugar can burn once the jam thickens.
- If you do not have cheesecloth, use a thin, clean, undyed cotton fabric.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Jam
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 13
- Sodium: 0.1
- Fat: 0.1
- Saturated Fat: 0.01
- Unsaturated Fat: 0.02
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 0.3
- Cholesterol: 0