Orange Mermelada Jacques Pepin’s Famous Trick

Orange Mermelada Jacques Pepin's Famous Trick

Orange mermelada is a sweet, sticky jam that originated in Spain and is now found in Latin American supermarkets. It is delicious spread on toast and goes well with cheese. The orange flavor is a welcome contrast to the tang of the cheese and is often used on cheese boards.

Jacques Pepin’s famous trick for ensuring the marmalade is left without a trace of bitterness

Orange marmalade is rich and sweet, with a slight citrus component. The citrus cuts through the sweetness without being overly sour, and the Seville orange and navel orange are the most common varieties used for marmalade.

To make this classic French preserve, combine fresh orange juice and ground cinnamon. The mixture should be smooth and pourable into jam jars. Once cool, place the jars in the refrigerator to set.

Using a candy thermometer is essential for ensuring a perfect marmalade. Once the sugar reaches the proper temperature, you can begin the process of cooking the oranges. The orange rind contains natural pectin. Pectin helps bind ingredients together. Lemon juice helps the pectin from the orange rind to work with the sugar.

Jacques Pepin’s famous trick for making orange marmalade is a very simple one: boil the orange rind and orange slices in 2 cups of water, until they soften. Then add the orange juice and slices. Cook the mixture for about an hour, stirring frequently.

Preparing the marmalade

To make this delicious orange dessert, you should start by washing and peeling the oranges. If you can use Seville oranges, they should be used as they have a sweeter flavor and are only available from January through mid-February. After peeling, slice the oranges thinly and remove the seeds. Add the sliced oranges to a saucepan along with the sugar. Cook over a low heat for 45 minutes. Remove the oranges from the heat, and then strain the juice through a sieve. The orange pulp is very high in pectin, so it is important to strain it out.

Once you have strained the orange juice, place it in a cheese cloth and tie it with kitchen twine. This will help release the natural pectin found in orange marmalade. After the orange juice has been strained, add the granulated sugar and zest to the pot. Stir until the sugar dissolves and the zest is incorporated. Cook the mixture for thirty to forty-five minutes, stirring occasionally. Once it is ready, remove the cheese cloth and seeds, and pour the marmalade into an 8-oz jar.

You should watch the orange marmalade closely to make sure it is done. It should look runny and will begin to set as it cools. You can test it by placing a plate in the freezer for 40 minutes, then pour a small amount onto it and turn it upside down to check the consistency. If it runs a lot, the marmalade needs more cooking time. If it doesn’t run much, it’s ready to serve.

After the marmalade has been cooled, it should be placed in a dark, cool place. It can last for up to a year if stored properly. It can also be stored for up to three months. You can even give it as a gift!

Orange marmalade can be used in savory dishes and baked desserts. It also adds a zesty touch to savory dishes and cocktails. To recreate the taste of orange marmalade, you can substitute orange zest instead of the fruit. It will still taste similar, but it will not be as sweet or as tangy as the original.

If you plan to make your own orange mermelada, you should first prepare the oranges. The orange rind is a natural source of pectin, which helps bind the ingredients together. Adding lemon juice helps the pectin in the rind work with the sugar.

If you do not have a calamondin orange, you can use a raspberry jam instead. Its pink-red color, tangy flavor, and seeds make it a versatile alternative to fig jam. Raspberry jam has a similar consistency to orange marmalade and is often used in savory dishes. It can be added to meat and fish to impart a strong flavor.

Once the oranges are prepared, they should be rinsed and the peel removed from them. In a food processor, you can chop the peel to fine pieces. Then, you can mix it into the orange juice and stir the mixture to blend it well. After you have mixed the orange juice and orange peel, the rind of the orange should be removed and the fruit pulp is ready to add to the stew or baking.

Sterilizing the marmalade

One of the most important steps when canning your orange mermelada is sterilizing the jars. Sterilizing the jars is especially important if you plan on keeping the preserves for a long period of time or giving them away. Make sure that you have a large pot that covers the jars and lids completely with water. Boil the water for at least 4 minutes.

Once the jars are sterilized, it is time to prepare the marmalade. First, mix the pectin, sugar, and orange peel in a small saucepan. Cook the mixture for 1 minute, stirring constantly. Once the mixture is smooth, remove the pan from the heat. Add the pineapple and coconut to the mixture. Let the mixture sit for 10 minutes before ladling it into the sterilized jars. You can then transfer the jars to a refrigerator or a freezer.

Next, wash the oranges. Rinse them thoroughly under hot water. Dry them with a clean cloth. Then, slice the oranges thinly and place them in the prepared saucepan. Add three cups of water and 2 1/2 cups sugar. Heat the water and sugar rapidly for about 10 minutes. The oranges should be soft. Once this step is completed, the oranges are ready to be canned.

While making orange mermelada, it is best to do one batch at a time. Do not experiment with double batches until you are confident with your process. You should also reserve the juice of the oranges. This will serve as the natural pectin for the marmalade. Segmented orange membranes can also be used as a source of pectin.

Traditionally, orange mermelada is made by cooking down the oranges in sugar and spices. The resulting mixture has a deep, sweet flavor and pairs well with toast or waffles. It is also a great accompaniment to a cheese board. It provides a contrasting sweetness to the richness of the cheese.

Besides oranges, another citrus fruit that is often used to make orange mermelada is grapefruit. In addition to citrus fruits, kumquat and grapefruit also work well. These citrus fruits have very high nutritional value, and they are also used for making marmalade.

Before making your marmalade, make sure to select the right kind of oranges. The oranges should be bright orange in color and slightly soft to the touch. Avoid green oranges, as these will give your marmalade an unpleasant taste. You can also use tangerines or blood oranges to make your marmalade. This citrus fruit will keep well in the refrigerator for a couple of months.

You can check the setting point of orange mermelada by placing a spoonful of it on a chilled plate. If it spreads out immediately, the marmalade is not ready yet. If it holds its shape after a few seconds, it is ready. Otherwise, it may require a longer cooking time.