The easiest jam to make all year round is orange marmalade. It is naturally gluten-free!
The bittersweet taste of orange marmalade drives me crazy and I think it’s one of my favorite marmalades.
The perfect breakfast!
And since there are oranges all year round, you can make it whenever you want. The way I like to eat it is not considered traditional, but it is the best way to bring out the bittersweet taste of the orange and it also reminds me summer vacations and camping. Freshly baked gluten free bread (see the most perfect recipe here) with this orange marmalade and a slice of Greek feta cheese on top!
I had this breakfast that excited me, at my first Camping vacation in Kalamitsi at Halkidiki. I went with 3 other girlfriends and with Romos – a huge German Shepherd / Belgian Malinois.
Of course, it reminds me a lot of that summer, which was one of the best summers I’ve ever had. This is also the reason why I have associated orange marmalade with summer. Try it with Greek feta cheese or any other cheese if you want and found out how great this combination is!
Looking for the best recipe for orange marmalade, I came across with the one that famous Greek chef Akis Petritzikis was given. I was very happy that he also suggests the same, the combination with a slice of feta cheese. I don’t know if it has to do with the taste or because we are both from Thessaloniki. Anyway, if you decide to make it, one thing is for sure, it is one of the most delicious marmalade and you can make it all year round.Looking for the best recipe for orange marmalade, I came across with the one that famous Greek chef Akis Petritzikis was given. I was very happy that he also suggests the same, the combination with a slice of feta cheese. I don’t know if it has to do with the taste or because we are both from Thessaloniki. Anyway, if you decide to make it, one thing is for sure, it is one of the most delicious marmalade and you can make it all year round.
The recipe I’m writing below is based on Akis Petritzikis recipe but I’ve had some changes such as, I use less sugar.
Bon Appétit & enjoy swimming!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Wash thoroughly the fruits. Cut all fruits into small thin sslices, after first cutting the oranges into 4 or 6 pieces. The whole orange and lemon together with its peel.
Place them in a pot with water and boil them for about 10 Minutes to de-bitter them. Drain them, discard the water and put them back in the pot.
You can omit this, if you prefer a bit more bitter flavors . If they are too bitter for you, you can do 2 or even 3 times of boiling with clean water each time. For me once is an ideal.
Prepare the juice from the oranges by squeeze them and whatever flesh remains on the orange juicer of the squeezed orange, do not throw it away but place it in the pot as well.
Also add the water and sugar and let it boil, stirring from time to time.
Boil them for about 40 Minutes.
Fill sterilized jars (see how here) with the marmelade, close the lid tightly and place them upside down on a towel until they cool. (this is what you call canning and it helps preserve them). (As we did in the strawberry jam ).
Ingredients
Directions
Wash thoroughly the fruits. Cut all fruits into small thin sslices, after first cutting the oranges into 4 or 6 pieces. The whole orange and lemon together with its peel.
Place them in a pot with water and boil them for about 10 Minutes to de-bitter them. Drain them, discard the water and put them back in the pot.
You can omit this, if you prefer a bit more bitter flavors . If they are too bitter for you, you can do 2 or even 3 times of boiling with clean water each time. For me once is an ideal.
Prepare the juice from the oranges by squeeze them and whatever flesh remains on the orange juicer of the squeezed orange, do not throw it away but place it in the pot as well.
Also add the water and sugar and let it boil, stirring from time to time.
Boil them for about 40 Minutes.
Fill sterilized jars (see how here) with the marmelade, close the lid tightly and place them upside down on a towel until they cool. (this is what you call canning and it helps preserve them). (As we did in the strawberry jam ).
- Be careful if you use the whole fruit, you should buy oranges and lemons that have not been covered with wax outside.
- If you like a little stronger / maybe a little more bitter flavors, like me, then do the de-bitter boiling only once. Otherwise, boil them 2 or 3 times with clean water each time so that it doesn’t taste so strong and bitter.
- It is necessary to sterilize the jars (see here how). Fill them as soon as it is ready, close tightly the lid and place them upside down on a towel at cupboards until they cool. This is what you call canning and it helps preserve them. We do the same for jams and spoon sweets such as strawberry jam (see recipe here) and orange spoon sweet (see recipe here).
Good Luck and Bon Appétit!!!
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