what is orange marmalad ?

Answer 1

The definition of marmalade has evolved over the centuries. Originally, it was a sweet spread made from the quince fruit. Today, the general definition for marmalade is a sweet jelly in which pieces of fruit and rind are suspended. The key is the rind, which gives lends a bitterness to delightfully balance the sweetness of the jelly. Most have a citrus base, either orange (preferably Seville orange), lime, lemon, grapefruit, or kumquat. To this general base, many other fruits can be added to pique the palate.

Answer 2

Orange marmalade is made with a special kind of orange, traditionally known here in Britain as "Seville Oranges": they appear on the market in late January each year and are available only for a couple of weeks. They are very different from dessert orange varieties (you would not consider eating them raw!). In any case, I would not make marmalade from any ordinary dessert citrus fruit (oranges, lemons, grapefruit, limes, whatever) in GB, as the skins will likely have been treated with unspeakable chemicals to prevent them from going mouldy in our climate. If you can get guaranteed untreated fruit, on the other hand, then by all means go ahead.


Ingredients
Seville oranges, Sugar, Water.

For every 2 lb of oranges, use 5 lb of sugar and 5 (Imperial) pints of water. (USA readers may need to know that 5 Imperial pints are pretty close to 6 US pints).

Metric equivalents would be 1 kg oranges, 2.5 kg sugar, and 3 ltr water.

Equipment
A simple squeezer is handy (thing with a fluted dome onto which you press the halves of fruit, and some kind of rack or gate in it that traps the pips/seeds). A container is needed for soaking: I use a small food-grade polythene bucket. Do not use clear plastics (some of them get attacked by the fruit) nor metal bowls for this; glazed earthenware is also not advised. For dealing with the peels, I shred a proportion with a sharp knife, and mince the rest in a "Spong" mincer; there are special peel slicers available that would do a neat job, but I don't find them necessary, and they clutter up the store cupboard for the rest of the year. A boilable bag (mine is nylon, from a home brew suppliers; the original recipe said "butter muslin", which would no doubt have been to hand in any well-appointed kitchen in earlier times, but isn't so common now).

For the actual boiling, a metal pan is fine: I use an aluminium "jam kettle" (English term) = "jelly pan" (Scots). Also sometimes referred to as a "maslin pan". The best weapon for stirring is a large wooden spoon.

A little theory
I added this part when I realised from emails that some readers could not quite understand what was going on here, or were confused by my terminology. Let's take a look at the construction of an orange. The outer coat is what we call the "peel", it consists of a thick white skin with a thin outer orange-coloured layer: we are going to use all of this in the recipe. Inside of that outer peel, the fruit is made up of individual segments, the inside of which are flesh and juice, and also contain seeds (which in Britain we call "pips"). The flesh and juice is wanted in the recipe, but you certainly don't want those pips in your marmalade. The segments are enclosed in a kind of skin which, in order to avoid confusing it with the outer peel, I am now calling "membrane" in the text below. You can put that into the marmalade if you want (e.g by mincing it up), but many people find it makes the marmalade too bitter for their taste.

Jam sets by means of "pectin", which is contained in most kinds of fruit (a few fruits, e.g strawberries, don't have enough, but it's no problem with oranges). We're going to extract some more pectin from the pips and the membranes, which is why the recipe tells you to put those into a bag and boil them together with the fruit, up till the point where you are going to add sugar (see the Method for details).

Method
Wash the fruit well, discarding any damaged parts. Halve the fruits, squeeze them, and put the juice into the bucket. The pips etc. that got retained in the gate of the squeezer, you put into the nylon bag. Use the bowl of a spoon to scrape the remaining membranes out of the peels, and add those to the nylon bag too, leaving just the peels to be dealt with in the next step.

Answer 3

Orange Marmalade - a citrus jelly that also contains unpeeled slices of citrus fruit.

Answer 4

Information on orange marmalade is found here.
http://en.wikipedia.org/wiki/Orange_marmalade

Answer 5

It's an orange jam used on toast.

Answer 6

it's a orange jam'that has little pieces of orange peel in it.it;s very good on toast 'and in some dishes,,,,,,,,,

Answer 7

It is orange jelly! I think or in some cases it is an orange drink!