Orange Marmalade with Grapes

Recipe of Healthier & Tastier Orange Preserve / Marmalade

Now a days' keenu (oranges) are in season here so I thought of making   Orange Marmalade.

When we get jams, preserves, Marmalade etc. from the store it tends to have lot of sugar, color and preservatives. So to keep the pleasure of enjoying it without the guilt or maybe little less guilt, I thought of making it with less sugar.

I used the keenu variety of oranges here you can use other varieties also, but if you are using commonly available orange varieties in India just make sure the skin is totally orange in color and not greenish orange as the final color of Marmalade won’t look that good.

So for today’s blog posting a recipe for orange marmalade with grapes.

Orange Marmalade with Grapes

Ingredient:

1)  3 pieces of keenu (Oranges)

2)  3/4 cup sugar

3) 1/2 cup green grapes

4)  1tsp lemon juice/vinegar

Method:

1. Take out juice from two keenu and keep aside.

2. Cut the third keenu with skin into quarters, making sure that all seeds are taken out and white pith visible on top is also removed.

3. Take each quartered piece of keenu and further slice it.

4. Put keenu juice, sliced keenu pieces, sugar and lemon juice together in a bowl.

5. Take a pan a heavy bottomed one if possible and put the contents of the bowl in it and switch on the gas. When it starts to boil reduce the heat and let it simmer. For about 25 to 30 min. cooking time can vary depending on how much keenu juice your keenu yields.

6. We need a spreadable consistency, for this you can do a cold plate test if you like. For this just put a plate in freezer for half an hour or so and you can drop a little bit of cooking Marmalade mix on this chilled plate and see if it is too runny or sufficiently thick and accordingly switch off the heat.

 

Snapshot

Ingredient:

1)  3 pieces of keenu (Oranges)

2)  3/4th cup sugar

3) 1/2 cup green grapes

4)  1tsp lemon juice/vinegar

Method:

1. Take out juice from two keenu and keep aside.

2. Cut the third keenu with skin into quarters, making sure that all seeds are taken out and white pith visible on top is also removed.

3. Take each quartered piece of keenu and further slice it.

4. Put keenu juice, sliced keenu pieces, sugar and lemon juice together in a bowl.

5. Take a pan a heavy bottomed one if possible and put the contents of the bowl in it and switch on the gas. When it starts to boil reduce the heat and let it simmer. For about 25 to 30 min. cooking time can vary depending on how much keenu juice your keenu yields

6. We need a spreadable consistency, for this you can do a cold plate test if you like. For this just put a plate in freezer for half an hour or so and you can drop a little bit of cooking Marmalade mix on this chilled plate and see if it is too runny or sufficiently thick and accordingly switch off the heat.

P.S.    this is a refrigerator marmlade. Due to less quantity of sugar, outside the refrigerator it might spoil in couple of days, but in refrigerator it will last for 10-12 days. I would recommend that you make it in small batches only.