User Manual

Jams and preserves 219
Spiced blood orange marmalade [Index: ] [Index: ]
MCRC00901997_BO_Gewuerzte_Blutorangenmarmelade-12_F39MCRC00915561_SE_Gewuerzte_Blutorangenmarmelade-10MCRC00903248_NF_Gewuerzte_Blutorangenmarmelade-11_RZ1JamsPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts
For 6 jars, 250 ml each
Large perforated steamer
MARMALADE:
1 kg blood oranges
800 g oranges
500 g preserving sugar, 1:2
40 g fresh ginger
2 lemon thyme sprigs
1 vanilla pod
½ tsp cinnamon
Per jar
473 kcal, 109 g carbs, 1 g fat, 3 g protein, 9,1 BU
PREPARATION
1. Wash the oranges in hot water, rub them dry and peel over a bowl. Completely remove the white
pith. Then break the oranges into segments, collect the juice and remove the pips. Cut the orange
segments in half.
2. Weigh the orange segments and juice. Mix 500 g preserving sugar (1:2) with approx. 900 g of
orange segments, including juice, in a large bowl. Peel the ginger, cut into small batons and add to the
mixture. Rinse the lemon thyme and shake it dry. Halve the vanilla pod lengthwise and scrape out the
pulp. Add the cinnamon, lemon thyme and vanilla pulp and leave everything to infuse for an hour.
3. Meanwhile, wash the jars out thoroughly with hot water.
4. Pour the marmalade into the clean jars and seal. Preserve as indicated.
Jars in the large perforated steamer, level 2Steaming
Setting procedure:
Steaming
100 °C
Cooking time: 40-45 minutes
Tip:
To ensure that the orange
pieces do not all rise to the top of the jar,
immediately after preserving, place the jars
upside down for 5-10 minutes in a basin full of
water. Afterwards, turn the jars repeatedly while
they are cooling. Place in the refrigerator and
leave the marmalade to set.