From the page: The whole orange has a purpose
Idea 2
Orange peel marmalade
In the European tradition, especially English, citrus peel marmalade was born from the habit of letting nothing of the fruit go to waste. It works by simple chemistry: peels are rich in pectin, a natural fiber that, when heated with sugar and acidity, forms that jelly texture that sets on its own, without additives.
What you need
- Peels from 6 to 8 oranges (you can use peels, without a very thick white part)
- Juice of 2 oranges
- Sugar (same measure as the volume of chopped peels)
- Enough water to cover
- A wide saucepan
- Clean glass jars
How to make it
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1
Chop the peels into very small pieces; the smaller they are, the more uniform and spreadable the marmalade will be.
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2
Cover the peels with water and cook for 20 minutes to soften the fibers and mellow the bitterness.
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3
Drain, measure the volume and return to the saucepan with the same measure of sugar and the orange juice — the acidity activates the pectin, which is the secret to the set.
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4
Cook over medium-high heat for 25 to 35 minutes, stirring occasionally, until it thickens; the cold plate test (a drop that doesn't run) means it's ready.
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5
Pour while still hot into the clean glass jars and close immediately, creating a vacuum as it cools, which helps with preservation.
Finishing touches
It's great on toast and also as a glaze for pork or chicken roasts. With a little grated ginger added during cooking, it gains a special, warming touch.
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