Sweet orange marmalade with cinnamon
Add 1 cinnamon stick during the final cooking for a fragrant homemade orange marmalade with warm and comforting notes, ideal for winter.
Orange blossom version:
Incorporate 1 tablespoon of orange blossom off the heat to intensify the aroma and obtain a delicately scented citrus jam perfect to accompany pancakes or brioche.
Star Anise Orange Marmalade:
Add one star anise during cooking for a subtle and original touch. This variation brings a slightly spicy flavor that enhances thin-skinned oranges.
Festive version with rum:
Pour 1 to 2 tablespoons of amber rum at the end of cooking for a gourmet and refined orange jam, ideal for parties or homemade gourmet gifts.
Orange-lemon or orange-ginger jam
Add some lemon zest or a touch of freshly grated ginger for a homemade orange jam with an intense and slightly invigorating taste.
Practical advice:
Choosing the right oranges:
Opt for organic or untreated oranges with thin skin and that are fully ripe. This will guarantee a sweet orange marmalade without bitterness and rich in natural flavors.
Checking the texture:
If you want a thicker jam, cook it for a further 5 minutes. To check if it’s set, place a drop on a cold plate: it should solidify slightly.
Sterilizing the jars
For good preservation of homemade jam, sterilize the jars for 10 minutes in boiling water and dry them thoroughly before filling.
Sugar/fruit balance:
Adjust the amount of sugar (600 to 700 g) according to your taste. Less sugar will result in a fruitier jam, but it will not keep as long.
For optimal storage
, keep your jars in a cool, dry place away from light. Once opened, refrigerate and consume within 2 to 3 weeks.
