Apelsinmarmelad med Timjan (Orange Marmalade with Thyme)
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5
6 reviews
Excellent
Apelsinmarmelad med Timjan (Orange Marmalade with Thyme)
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Apelsinmarmelad med Timjan (Orange Marmalade with Thyme) recipe from the cookbook, Smörgåsbord. Pieces of orange are simmered with thyme and sugar create an easy, yet flavorful marmalade.
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Ingredients
- 4-6 orange about 2 pounds, 900 grams
- 2 3/4 cups water 650 milliliters
- 3/4 cup sugar 5.25 ounces, 148 grams
- 1 tablespoon thyme leaves
Instructions
- With a sponge, scrub the oranges thoroughly in warm water. Remove the rind by using a potato peeler, extracting as little of the white pith as possible. Cut into thin strips.
- Place 1/2 cup (120 ml) zest in a pot with the water, bring to a boil, and let simmer over medium heat until the zest is soft, about 30 minutes. (The remaining zest can be dried to make Orange Zest Powder- recipe in book).
- In the meantime, cut off the ends of the oranges, using a small sharp knife. Then, cut off the white pith including the outer membrane of the individual orange segments.
- Remove the seeds and the rest of the membranes from the pulp and reserve as much juice as you can.
- Separate the cooked zest from the cooking water by straining it through a sieve; reserve both. The water should have reduced to about 3/4 cup (180 milliliters); if not, add more water.
- In a small saucepan, cook the zest, pulp, and sugar with the reserved zest water over medium heat until it has reduced and starts to thicken, about 20 minutes.
- Skim off and discard any foam that develops on the top. Add the thyme and cook for 5 to 10 minutes more, or until the mixture has reached the desired thickness. (To check the consistency, place a plate in the freezer until it's completely cold. Remove the plate from the freezer and drop a spoonful of jam onto it. Let it sit for a few minutes before you draw a line with your finger right through it. The jam is set if it's thick and wrinkles.)
- Remove the pan from the heat and pour the marmalade into a clean jar, then let cool completely.
- Store the jar in the refrigerator and eat the jam within a week or freeze in a covered container for up to 3 months.
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5
6 reviews
Excellent
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