Cinnamon Orange Marmalade
Ingredients
- 4 pcCitrus sinensis (L.) Osbeck (very thinly sliced)
- 1 pcCitrus limon (L.) Burm. f. (very thinly sliced)
- 500 mlMineral water
- 400 gWhite sugar
- 1 pcCinnamon stick
- 2 pcClove
- 2 gAgar-agar
Method
Translucent peel strips suspended in a bright amber jelly. An acidic start giving way to a controlled bitterness and a long-lasting sweetness, enhanced by the warmth of clove.
- 1
Slice the oranges and lemon as thinly as possible with a knife. You should almost be able to see through the pieces. Carefully remove seeds but keep all the juice.
- 2
Place the fruit in a saucepan with the mineral water, cinnamon stick, and cloves. Bring to a simmer. Cook until the peels are tender to the bite.
- 3
Add the white sugar. Increase the heat to achieve a rolling boil. The mixture should reduce and turn an amber color. Remove the cinnamon stick and cloves.
- 4
Dilute the agar in a small amount of cold water, then stir into the boiling marmalade. Cook for 2 minutes. The preparation should coat the back of the spoon and set immediately on a cold plate.
Frequently asked questions
How do you get this dish right?
- The cold plate test is foolproof: if the drop sets, it is ready.
- The bitterness comes from the orange pith; do not remove it, it is what provides character.
How long does this dish keep?
Jar in sterilized jars while still hot. Keeps for several months in a cool, dry place away from light.
