Orange jam – Recipe for delicious, flavorful orange marmalade og orange jam with vanilla and cinnamon. Homemade orange jam is so delightful, tasting fresh, bitter, sweet, and spiced. I make the marmalade using four oranges, two of which are sliced into thin wedges, adding a lovely texture as they become chewy in the marmalade. The other oranges are peeled, and the flesh is cut into small cubes. I also add lemon, vanilla, and a cinnamon stick. You can adjust the flavor to your liking, perhaps with fresh ginger, cloves, or finely chopped almonds.
Orange jam smells and tastes like Christmas, making it the perfect accompaniment for the holidays. Serve it with, for example, pancakes or incorporate it into this delicious honey cake with buttercream, orange marmalade, and ganache. Use the marmalade on a cheese sandwich or as a side dish on a cheese platter. It also tastes wonderful on yogurt, skyr, or chia pudding.
It’s essential to pour the marmalade into sterilized jars with tight-fitting lids. Store the marmalade in a cool place, where it can keep for several months unopened. Enjoy!
Orange jam
Ingredients
Instructions
Cut two of the oranges into 8 wedges each and then slice the wedges into 2 mm thick slices/triangles. Place the orange triangles in a pot.
Peel the remaining two oranges and chop the flesh into small cubes. Add them to the pot.
Grate the lemon zest into the pot. Peel the lemon and chop the flesh into small cubes, then add it to the pot.
Split the vanilla pod, scrape out the seeds, and mix them with 1 tbsp of sugar. Add the vanilla sugar, the remaining sugar, the cinnamon stick, and the empty vanilla pods to the pot. Pour in the water and bring it to a boil over medium heat, covering with a lid. Let it simmer for 45 minutes, stirring occasionally.
Remove the lid, add the preserving sugar, and bring it to a boil for 15 minutes, stirring occasionally.
Pour the orange marmalade into 2–3 sterilized jars with tight-fitting lids. Store in a cool place where it can remain unopened for several months. Enjoy!
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