Recipe: coconut jam


If you dream of spreading sticky, sweet orange marmalade onto freshly baked croissants in the morning, then you’re in luck! This low sugar orange marmalade recipe, known lớn the French as confiture d’orange, is perfectly sweet, irresistible, and foolproof!


Orange Marmalade Recipe

I love making homemade jam, especially this orange marmalade recipe. There’s nothing I love more than spreading marmalade over a piece of fresh baguette or a fresh croissant.

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That said, it took me quite a while khổng lồ figure out a recipe that was foolproof & spot on with the flavor, consistency, and accuracy.

At this point, I’ve made this recipe over a dozen times & have found success each and every time, so I’m calling it a winner in my book.

I’ve also found out what tricks lớn use and what not to vày when it comes to lớn making marmalade at home.

What is the difference between orange jam and marmalade?

There really is no difference other than orange jam is obviously made with oranges, while marmalade can be made with many kinds of citrus fruits.

But if we’re talking about a difference between orange jam và orange marmalade, there is none.

To break it down, jam is typically cut up pieces of fruit and sugar. Jelly is made with fruit juice & sugar. Marmalade is cut up pieces of citrus with sugar.

What does orange marmalade taste like?

Orange marmalade is sweet and vibrant, much like orange juice.

Unlike other jams, such as strawberry or raspberry, orange marmalade has a slight zest to lớn it from the citrus component.

While it’s never sour the way a fresh lemon is, the zing from the orange helps cut through the sweetness the way citrus tends to vì chưng in dessert recipes.


Can you use any oranges for marmalade?

Yes, you can! The most sought after oranges for marmalade tend lớn be Seville, as they’re a bit bitter và acidic.

That said, my personal preference tends to be making a navel orange marmalade recipe.

Because I don’t like my marmalade bitter, I try to take all measures khổng lồ prevent that, và one of those measures is to lớn use navel oranges.

Why is marmalade bitter?

Marmalade tends khổng lồ be bitter because the rind isn’t cooked well.

You see, marmalade isn’t just dependent on the type of orange you use.

One of the most important factors khổng lồ preventing bitter marmalade is to cook the orange rind, or the orange peel, well.

I’m telling you, this is the more sure-fire, foolproof way to prevent bitterness in your marmalade.

How bởi you neutralize the bitter taste?

If you prefer your orange marmalade mostly sweet without any overtly bitter traces, then you’ll lớn need remove the thick, trắng part (called the pith) và cook the orange rind well.

I have searched high & low for special tricks I could use to lớn help me out after trying numerous recipes with less than successful results.

Let me tell you, the solution khổng lồ counteracting bitterness isn’t just to showroom more sugar.

While this isn’t a sugar không lấy phí orange marmalade recipe, it is one that isn’t loaded with sugar.

It wasn’t until I came across Jacques Pepin’s trick for making marmalade that I discovered the secret to making this beloved foolproof jam.


Making marmalade this way means you don’t have lớn use as much sugar as most recipes to lớn get the sweet marmalade you desire or to try và mask the bitterness (which doesn’t really work anyways).

Jacques Pepin has you boil the orange rind 3 times. You boil the rind in a couple of cups of water for 10 minutes, drain it, then địa chỉ cửa hàng fresh water khổng lồ the rind, & boil again.

Drain the pot, boil the rind again in fresh water for another 10 minutes, then drain.

Once you’ve boiled the rind for a total of 3 times, you’re ready to địa chỉ cửa hàng the rest of the orange marmalade ingredients.

In the past, I had tried several orange marmalade, or orange jam, recipes from different cookbooks and Food Network stars.

Some lured me in with the false label of easy orange marmalade recipe while another was boasted as the best orange marmalade recipe.

But the thing is, orange marmalade isn’t as straightforward as other preserves.

Unlike strawberry jam or hãng apple jam, you can’t just make orange jam or orange preserves by throwing a handful of orange slices into a pot with sugar & call it a day.

Well, technically, you could. If you lượt thích really bitter orange marmalade, then by all means, bởi what I just said.

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Having said that, you can still make an easy marmalade recipe at trang chủ with the right tricks up your sleeve.

How do you make marmalade at home?

Making marmalade is really simple. It’s all about prepping the oranges correctly and cooking the marmalade long enough.

You’ll want lớn first use a vegetable peeler, which allows you to lớn remove the orange rind (an important, pectin-filled part of making marmalade) without also removing the bitter, thick white part of the orange.

Removing the rind this way is different than simply peeling an orange. When you peel an orange, you’re removing the outside skin and the thick white part.

We don’t want both; we only want the orange peel and none of the trắng layer.

You’ll then take a sharp knife (like a paring knife) & use it lớn cut the rind into smaller, matchstick pieces (aka julienne the orange rind).

These matchstick pieces are ideally cut thin và cut khổng lồ be about 2 50% inches long.


Once you’ve cut up the rind, you’ll prep the rest of the orange by removing the pith (the thick trắng part) from the actual orange. Simply use your knife to carve off the thick trắng part.

You should be left with the fleshy orange part of the fruit. You should also be able to see the faint white lines on the orange that segment the orange into slices.

Use your knife to lớn cut along those segment lines & actually divide your oranges up into slices. If there are any thick leftover white pieces (such as the core of the orange), you can simply discard those.

Once you’re done boiling the rind using the Jacques Pepin method, you’ll cook the orange rind with the orange slices, some sugar, some lemon juice, and some water.

You’ll bring the contents of the pot khổng lồ a boil then reduce the heat & let it simmer away for almost an hour.

After that, you can địa chỉ cửa hàng a pinch of ground cinnamon (optional) và then pour the resulting marmalade into a clean jar.

The result is a perfectly sweet orange marmalade with no trace of bitterness.

Can I reduce the amount of sugar in marmalade?

You’ll want to lớn be careful about reducing the amount of sugar when you’re making orange marmalade.

The sugar in the recipe is not just added for sweetness; instead, it also helps gel the ingredients together to create a sticky, thick consistency.

Thankfully, this recipe is already pretty low-sugar compared to most marmalade recipes.


How long vì chưng you boil marmalade for?

After you’ve added all your ingredients to lớn the pot, you’ll want to lớn bring the contents to lớn a boil. This takes about 5 to 6 minutes.

Once it’s boiling, you’ll reduce the heat to lớn medium-low and let the marmalade simmer for about 40 to lớn 50 minutes.

For firmer marmalade, boil for the full 50 minutes. If you like your marmalade a little more spreadable, then boil it for 40 minutes.

Just chú ý that the marmalade will firm up well once it’s chilled in the fridge. See more below.

How long does it take for orange marmalade khổng lồ set?

Once the orange marmalade has been simmering for 40 minutes, it should be at a point where it has begun to set.

Note: The marmalade will still look a bit runny at this point, but it will firm up a lot as it cools.

You can thử nghiệm your marmalade by sticking a plate in the freezer ahead of time. Then after 40 minutes, you can kiểm tra readiness by pouring a little bit of marmalade on the frozen plate.

Tip the plate onto its side và look to lớn see how much the marmalade runs.

If it runs a lot, then the marmalade may need a little longer lớn cook. If it runs a little bit but stops in its tracks, then your marmalade is ready.

How bởi you thicken orange marmalade?

Thankfully, the orange rind has natural pectin in it, so you won’t need to add anything extra khổng lồ thicken your orange marmalade.

Pectin is naturally found in many fruits & is a setting agent that helps bind everything together in jams, preserves, & jellies.

With a little help from the splash of lemon juice in this recipe, the pectin from the orange rind and the added sugar work quickly together to form that perfect marmalade consistency.


Notes to Keep in Mind

The key khổng lồ getting orange marmalade that sets is to cook it long enough that it has set. To test readiness, stick a small plate in the freezer ahead of time so that it’s super chilled và cold. After your marmalade has been simmering for about 40 minutes, pour some of the marmalade onto the frozen plate. Tip the plate, then look to lớn see how much it runs. If it runs a lot, then it needs more time to lớn cook. If it runs a little but stops in its tracks, then your marmalade is ready.It’s important to boil the rind 3 times, as instructed in the recipe card. This may be the most repetitive part of the recipe, but it’s an important part of Jacques Pepin’s famous trick for ensuring the marmalade is left without a trace of bitterness.Be mindful of your orange marmalade as it cooks. Make sure to give it a stir every 5 minutes khổng lồ prevent it from bubbling up & overflowing; jam has a tendency to vày that!If you refrigerate your marmalade & find that it’s too firm after it’s been chilled, it’s likely that you overcooked your jam. You can fix it by warming up the marmalade in the microwave for about 30 seconds lớn 1 minute, then pouring the marmalade into a saucepan over the stove. Heat up about a cup of water in a kettle (or just use the hottest water you can get from you sink) and add that khổng lồ the marmalade. Stir over medium-low heat until the marmalade just begins to lớn bubble again.

P.S. You can find great jars for storing your marmalade on Amazon. I love these pretty hexagon jars since they’re perfect for gifting too.

Have extra marmalade on hand? Make my marmalade breakfast muffins for a delicious treat: