7/30/2019 Dzem od pomorandze.doc

http://slidepdf.com/reader/full/dzem-od-pomorandzedoc 1/4

Pith – beli deo kore

Rind – obojeni deo kore

Orange jam

1 kg orange segments

750 grams to 1 kg (4-5 cups ) sugar 

1 cup orange juice

Juice of 1 lemon

1 cup of thinly slices orange peel (optional)

Instructions

If you want to add the peel to the jam peel the oranges as thinly as possible, try to get

the colored part only.

Remove the white part of the peel, discard.

Cut the oranges into 1 cm segments add the sugar and let it stand for a couple of hours

(this will draw out the juices of the orange segments)

Remove the seeds (they will float on top of the juice)

In a pot, add the orange segments, sugar, lemon juice and orange juice.

7/30/2019 Dzem od pomorandze.doc

http://slidepdf.com/reader/full/dzem-od-pomorandzedoc 2/4

Bring to a boil over medium low heat stirring occasionally.

When the mixture comes to a boil reduce the heat to low and stir every few minutes to

make sure it doesn’t stick to the bottom of the pot.

Simmer over low heat until the mixture is reduced to 1/3 the original amount and the

consistency is thick (this should take an hour to an hour and a half)

If you plan on adding the orange peel, after the mixture has reduced to 1/2 its original

size (40-50 minutes into cooking) add the peel.

Allow the mixture to cool completely away from any sources of moisture. I cover the

 pot with a clean cloth while cooling, don’t use the lid of the pot, if you do the hot

steam might condense into water drops and if water gets into the jam it goes bad.

7/30/2019 Dzem od pomorandze.doc

http://slidepdf.com/reader/full/dzem-od-pomorandzedoc 3/4

Once the mixture has cooled, fill it into jars.

 Notes:

You can double or half the recipe, the key is using equal amounts of orange and sugar.

Adding the orange peel will enhance the flavor of the jam and it will also act as a

natural thickening agent.

Cook the jam to the point of having the consistency of a thick cake batter, remember it

will thicken even more as it cools down.

The amount of sugar depends on the way you want to store the jam, if you want tokeep it in the fridge use 750 grams of sugar. If you want to keep it outside the fridge

use 1 kg sugar. I prefer using less sugar because that allows the fruit flavor to shine

Orange marmalade recipe

This marmalade recipe is surprisingly easy to make and uses plenty of deliciousoranges which gives it a lovely sunshine-y colour. Perfect for gifts, this recipes makes

1.5 litres of marmalade.

Ingredients:

• 600g (approx. 6-8) small oranges, halved

• 1 lemon, juiced

• 1.4 l water 

• 1.1kg caster sugar 

7/30/2019 Dzem od pomorandze.doc

http://slidepdf.com/reader/full/dzem-od-pomorandzedoc 4/4

Method:

Scoop the flesh, juice and pips out of the orange halves with a metal spoon and whiz

in a food processor until smooth.

Remove as much of the pith from the orange halves as possible and throw away. Thencarefully slice the remaining rind into very thin strips.

Tip the orange puree and the orange rind strips into a heavy-based saucepan.

Add the lemon juice and water then bring the pan to the boil.

Reduce the heat to a slow simmer and allow to cook for 1-1 ½ hours until the mixture

has reduced by half and the rind is very soft.

Over a low heat, add the sugar and stir it through until it is dissolved. Boil the

marmalade for 10 minutes. Skim any froth that appears off the surface.

To check if the mixture is ready, take a teaspoon of the marmalade from the pan and

 place on a cold plate in the fridge – if it sets to a jelly, it is ready. If it doesn’t, it still

needs a little more cooking. Test again in another 5-10 minutes. (stavi se tanjir u

zamrzivač i kad se proba konzistencija kapne se na tako hladni tanjir)

Once ready, take the pan off the heat and allow to cool a little before pouring into the

sterilised jars and sealing.

Notes:

• Taking the time to sterilise the jars properly is important, as your marmalade

can go mouldy in the jar if you don’t.• When scooping out the orange flesh, be sure not to scoop out the pith as well.

The white pith will make the marmalade bitter.• If you want very clear marmalade, you could sieve the orange mixture once

you’ve put it through the food processor to catch any little lumps – personally,I can’t be bothered!