Orange marmalade


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Preparation Time- 1 hr

Cooking time- 1- ½ hrs

Ingredients-

Oranges- 1 kg

2 cup sugar

1 ½ cup water

Cheese cloth/ Muslin

Method-

Wash the oranges and carefully cut the skin so as to not take any white pith with the rind. Keep it aside. Take the heavy bottom pan and a bowl. Start removing the white pith from the oranges in the bowl. Start removing the skin of oranges and seeds while carefully collecting the juice (juice in heavy bottom pan and pith, seeds and skin the bowl). After all the oranges are done, chop the rind and add to the juice and orange pulp. Add half the sugar and bring the mixture to boil. Meanwhile put all the seeds pith etc from bowl in a muslin cloth, tie it properly and put it in the heavy bottom pan once the jam mixture has come to a boil, continue cooking on low flame. The seeds and white pith have natural pectin.  Cook on low flame for 1 hr with the remaining sugar. Meanwhile chill a plate in fridge and after cooking the jam for 50-55 minutes, drop a spoon on the plate and swirl a bit to see if it is setting. If no, continue to cook for another 15-20 minutes; If just there , then 5-10 minutes, if yes then squeeze all the jam, from the muslin cloth bag, stir and pour it in sterilized jam jars. It will form into jelly like after cooling down.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

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