Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Marmalade is like jam except that it is prepared specifically with a citrus fruit and its peel giving it its characteristic sweet bitterness. Typically, oranges, grapefruit & kumquat are the fruits used.
This marmalade is pretty easy to make and will keep good for 2 to 3 months. Spread it on toast or chapati, slather it on muffins or biscuits or layer a cake with it and more.
Try my recipe and share your experience.
|Prep time||Cook time||Ready in||Yields|
- 750 grams ripe kinnow/mandarin oranges
- 375 grams sugar
- 500 ml water
- 2 lemons/limes
- Peel the kinnow and remove the pulp. Scrape the white layer from inside the peels & slice them thin. Keep aside.
- Weigh the pulp & take the same amount for sugar.
- Put the pulp, sliced peels & water in a steel or nonstick pan. Keep on high heat, stir the mixture well & let the water come to a boil. Reduce the heat to medium and cook until the peels turn soft.
- Add the sugar. Keep the heat on low-medium and cook for 5 minutes then squeeze the lemon juice into it and cook until the marmalade thickens & is done. Do a plate test to check this.
- Orange marmalade is ready. Transfer to a bowl, let it cool down completely then fill it in an airtight jar and store in a cool place.
Orange Marmalade Recipe | How To Make Kinnow Orange Marmalade
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