In this episode of Mother's Recipe, let's learn how to make tasty Orange Marmalade at home.

How To Make Orange Marmalade | Citrus Marmalade Recipe | Orange Marmalade Recipe Without Gelatin | Orange Preserves Recipe | Orange Juice Recipes | Homemade Orange Spread | Tasty Fruit Marmalade | How To Make Orange Jelly | Serve With Bread | Spread Recipes For Bread | Orange Spread For Breakfast | Breakfast Spread Ideas | Marmalade Using Only 3 Ingredients | Side Dish For Parathas | Sides For Bread Toast | Difference Between Jam & Marmalade | Marmalade Recipe with Ordinary Oranges | Quick & Easy | Rajshri Food

Orange Marmalade Ingredients:
Introduction

How To Prep The Oranges
7 Oranges

Juicing The Oranges

Chopping The Orange Pulp

Chopping The Orange Peel

How To Make Orange Marmalade
3 cups Sugar
Juice of 1/2 a Lemon

Checking The Marmalade Consistency

How To Store Orange Marmalade

Serving Tip

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About Marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.

The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, Citrus aurantium var. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste.The word "marmalade" is borrowed from the Galician-Portuguese marmelada, from marmelo 'quince'.

Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit.[citation needed] In this respect it is like a jelly, but whereas the fruit pulp and peel is strained out of a jelly to give it its characteristic clarity, it is retained in a marmalade. |

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