Orange Marmalade (Jam): Why don't you have to put orange peel in
I don't call it jam What distinguishes marmalade from marmalade is It's because you put the skin of the fruit But it's stuck on the skin of imported fruit Removing foreign substances is not only cumbersome To cross the Pacific Ocean because I worked so hard I don't know if we're going to get rid of the horrible stuff I didn't want to do it anymore because I had doubts about it. Yeah, you don't have to work hard to make it while putting in something bad. Why don't you give up the name marmalade and make it into orange jam without orange peel? At that moment, I thought of lemon syrup made of Jeju lemon in the refrigerator. So...I made delicious marmalade that can be called orange lemon marmalade.
6 serving
Within 60 minutes
재미마미
Ingredients
  • Orange
    4ea
  • Sugar
    200g
  • lemon juice
    200g
  • ginger extract
    1TS
  • lemon juice
    1TS
Cooking Steps
STEP 1/8
The orange cuts well to the inner skin with a knife
STEP 2/8
Grind it moderately with a blender
STEP 3/8
Add sugar and mix: Usually add about 50 percent of the pulp.
STEP 4/8
Place the prepared oranges in a skillet, simmer over medium heat for a while and simmer over low heat: skim off the foam.
STEP 5/8
Add lemon juice
STEP 6/8
Add ginger syrup and simmer stirring until firm:
I put it in because I thought orange, lemon, and ginger would go well with it, but it doesn't smell too much and gives a luxurious taste, so I'm satisfied
STEP 7/8
Cook for more than 30 minutes and turn off the heat when the amount is reduced by one-third (you may encounter stone jam if cooked until the jam concentration is reached)
STEP 8/8
Put it in a sterilized bottle and refrigerate it.
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