Catalan Kitchen LogoThe Catalan Table
Sweet Orange Marmalade - Forki
Sweet orange marmalade with a smooth and silky texture, balanced by the subtle acidity of lemon juice and a citrus touch that envelops your senses.
sauce
orange
jam
dessert
sweet
Ingredients
Servings:
4

Ingredients

  • orange
  • 8.5% approx
  • 3.2 - 3.3 For this pH, we will need to add between 1.0 g of citric acid per kg of clean fruit. We take into account that 1 g of citric acid is equivalent to about 15 ml of lemon juice.
  • Salt

Ingredients

  • 53 57%
  • 2,700 g (net weight)
  • 330 ml330 ml
  • 1.62 g1.890 grams
  • 4.65 4.920
  • 3.49 3.690
  • 230 g230 grams
  • 1.85 2.120
  • 53 57.45%
  • 7 g8 grams (0.4%) (0.4% of total sugar weight)
  • 41 ml41 ml (1.1% of the total net fruit weight)
Nutritional Information

Per Serving (Approx.)

Calories
7 kcal
Protein
0 g
Fat
0 g
Carbohydrates
2 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Real Fish Jelly Obtained

  • Wash the oranges thoroughly by scrubbing the skin with a new stainless steel fiber scrubber, without using soap (ensure that it is not a scrubber with soap embedded or one that has been used for washing dishes).
  • Cut off the top and bottom ends of the oranges.
  • Make five cuts from top to bottom on the orange skins, without reaching the pulp; only the skin needs to be cut.
  • Insert a tablespoon between the skin and the pulp to remove the five pieces of skin.
  • Bring the skins to a boil in tap water (this water will NOT be used further) over low heat, covered, for 10 minutes.
  • Drain the peels and ensure they are completely dry.
  • Using a tablespoon, scrape off the white part from the interior of the peels. It is not necessary to be thorough, as leaving a bit of the white part will not cause any harm.
  • Clean the orange segments of any white parts that may have adhered. Reserve the peels.
  • Cut each segment into four or five pieces.
  • Weigh the segments and peels. Note the weight on a piece of paper to calculate the amount of sugar that needs to be added.
  • Calculate and weigh the necessary sugar. Divide the sugar to be added into three parts as follows:
  • 50 grams to mix with the pectin (if using it).
  • Approximately half of the remaining sugar.
  • And approximately the other half remaining.
  • Weigh the pectin and mix it with the initial 50 grams of sugar.
  • Finely julienne the boiled peels. Reserve.
  • Bring the julienned peels (alone) to a boil with the water from the recipe for 10 minutes.
  • Add the segments to the pot and let the fruit simmer alone for an additional 10 minutes.
  • Add the first half of the sugar and.
  • Continue adding the remaining half of the sugar while stirring constantly. Let it cook over moderate heat for another 10 minutes, continuing to stir.
  • After this time has passed, add the other half of the sugar while continuing to stir.
  • Use the hand blender to achieve the desired texture.
  • Let it cook for about 10 more minutes, stirring occasionally.
  • From this point, begin to constantly monitor the temperature. Allow it to boil until the temperature reaches 102 °C (if you are making the jam at sea level - or 100 °C if you are in the Cerdanya region).
  • In theory, for the jam to be perfect, we should reach a concentration of 32-34 degrees Baumé (this is achieved when the temperature reaches 104-105 °C at sea level). This process can take quite some time, and the fruit may become overcooked and the mixture overly caramelized.
Recommendations & Tricks
  • Important: Place aluminum foil around the stovetops to prevent accidents from spills and thus protect the surface.
  • Important Note: When preparing citrus jam, it is essential to first boil the peels alone for about 10 minutes to eliminate bitterness and soften them.
  • The natural sugars in the fruit represent approximately 8.5% of the total content; however, we need to add sugar to achieve the desired sweetness.
  • The acidity (pH) of oranges is usually between 3.2 and 3.3, a level that requires adjustment for safe preservation.
  • For this pH, add 1.0 gram of citric acid per kilogram of clean fruit to balance the acidity and ensure good preservation.
  • Remember that 1 gram of citric acid is equivalent to about 15 ml of lemon juice; you can use the juice to achieve a fresher flavor.
  • The pectin level is high, which will help bind the jam naturally without the need for artificial additives.
  • To achieve the desired percentage of sugar in the final jam, aim for the total sugar content to be between 53% and 57%.
  • When working with 3 kg of raw oranges, make sure to peel them and remove the seeds to accurately calculate the sugar and other ingredients.