Receita Solta

Parisian Citrus Gold: Seville Bitter Orange Marmalade

Capture the vibrant flavor of European winter in your kitchen with this classic and refined recipe.

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Equipe Receita Solta

Parisian Citrus Gold: Seville Bitter Orange Marmalade
Prep Time45 min
Cook Time120 min
ServingsApproximately 1.5 kg (about 4-5 jars of 300g)
DifficultyMedium
Calories190 kcal

Resumo para quem tem pressa

"This classic Parisian marmalade uses thinly sliced bitter Seville oranges cooked patiently with crystal sugar and natural pectin extracted from the seeds themselves. A noble and shiny preserve that achieves the perfect balance between crystalline sweetness and refined bitterness."

The Seville orange season is an irresistible invitation to create homemade marmalade. This detailed recipe offers all the secrets for a perfectly balanced, aromatic bitter orange jam with the ideal texture. Prepare to elevate your breakfasts and brunches to a new level of flavor.

O Que Você Precisa Saber

- O cozimento prévio das cascas fatiadas por duas horas amacia as fibras e remove o amargor excessivo da fruta - O saquinho de musselina com sementes e bagaço libera pectina natural gelificando a marmelada sem aditivos - O controle térmico a 105°C garante translucidez vívida e consistência que firma perfeitamente ao esfriar

Ingredients

Essential Ingredients and Preparation Method

  • 1 kg Seville Oranges
  • 2 liters (for cooking the peels) Water
  • 500 ml (to dissolve the sugar) Water
  • 1.5 kg Açúcar cristal
  • 2 tablespoons Suco de limão (fresco)

Instructions

Essential Ingredients and Preparation Method

1

<p><strong>Wash and prepare the oranges:</strong> Wash the Seville oranges well. Cut each orange in half and squeeze out the juice, removing the seeds and pulp. Save the seeds and pulp in a muslin bag, which will be essential for the pectin.</p>

2

<p><strong>Fatie as cascas:</strong> Com uma faca afiada, raspe suavemente o excesso de polpa branca do interior das cascas. Fatie as cascas em tiras finas ou mais grossas, conforme sua preferência de textura para a marmelada. Esta etapa define a apresentação final e a mordida.</p>

3

<p><strong>Cook the peels and pectin:</strong> In a large, heavy pot, place the sliced peels, the bag of seeds and pith, and the 2 liters of water. Bring to high heat until boiling, then reduce the heat and cook on low heat for about 1.5 to 2 hours, or until the peels are very soft.</p>

4

<p><strong>Extract the pectin:</strong> Remove the muslin bag from the pot. Squeeze it well to extract all the liquid and pectin into the pot. Discard the sachet. Add the juice of the previously squeezed oranges and the lemon juice to the pot with the peels and the liquid.</p>

5

<p><strong>Add the sugar:</strong> In a separate pot, dissolve the granulated sugar in the 500 ml of water, heating over low heat until all crystals dissolve completely. The short answer is: do not add granulated sugar directly to the cold orange mixture, as it can crystallize.</p>

6

<p><strong>Combine and boil:</strong> Add the dissolved sugar syrup to the pot with the peels and liquid. Stir well to combine. Increase the heat and let the marmalade boil vigorously. <strong>The professional technique is</strong> to maintain a rapid, constant boil to develop the flavor and speed up reaching the gelling point.</p>

7

<p><strong>Test the jam point:</strong> Cook the marmalade for approximately 20-40 minutes, or until it reaches the jam point. To test, place a teaspoon of the marmalade on a cold plate. Wait 30 seconds, push with your finger; if it wrinkles, it is ready. Another way is to use a candy thermometer: 104-105°C.</p>

8

<p><strong>Jar the marmalade:</strong> Remove the pan from the heat. Let the marmalade rest for about 10-15 minutes so that the peels are evenly distributed in the jars. Bottle the hot marmalade in sterilized jars and close tightly. Invert the jars for 5 minutes to create a vacuum, then return to the normal position.</p>

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Parisian Citrus Gold: Seville Bitter Orange Marmalade com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Amarre as sementes e o bagaço branco em um saquinho de tecido fino ou gaze culinária para retirar com facilidade da panela - Teste o ponto da geleia colocando uma colher do líquido em um pires previamente congelado; se enrugar ao empurrar, está pronta - Envase a marmelada ainda fervente em potes de vidro esterilizados, tampe e inverta de cabeça para baixo

Variations

- Adicione 2 colheres de sopa de uísque escocês ou licor de laranja Grand Marnier nos minutos finais de fervura da calda - Incorpore uma fava de baunilha cortada ao meio durante a cocção do açúcar para arredondar as notas aromáticas cítricas - Misture pedacinhos de gengibre cristalizado fatiados bem fino junto com as tiras de casca de laranja

Substitutions

- As laranjas amargas de Sevilha podem ser substituídas por laranjas da terra tradicionais brasileiras ou laranja-baia com limão - O açúcar cristal pode ser substituído por açúcar demerara, o que conferirá tonalidade âmbar mais escura e notas de caramelo - O suco de limão fresco pode ser trocado por suco puro de limão-siciliano na mesma medida

How to Store

Store the sterilized, vacuum-sealed jars in a dry, cool pantry for up to 12 months. Once the jar is opened, keep refrigerated in the refrigerator for up to 45 days, always using clean utensils to serve.

Can You Freeze It?

Freezing in glass jars is not indicated due to the risk of shattering and loss of the gelatinous texture. The high sugar concentration of the marmalade ensures long shelf life in the pantry without needing a freezer.

What to Serve With

Pairs magnificently with sourdough toast, slices of buttery brioche, fresh scones, and croissants. It also forms a sophisticated pairing with blue cheese boards or warm brie cheese.

Frequently Asked Questions

What are Seville oranges and why are they used in marmalades?

They are bitter oranges rich in essential oils and a high concentration of natural pectin, making them the ideal fruit for noble citrus marmalades.

How to know when the marmalade has reached its setting point without a thermometer?

Place a spoonful of the sweet on a cold plate; run your finger through the middle, if the jam wrinkles and does not run back to close the cut, it is ready.

Why should I save the orange seeds during preparation?

The seeds and membranes concentrate the vegetable pectin that gives gelatinous firmness to the sugar syrup without the addition of chemical thickeners.

Why sterilize and invert hot glass jars?

The heat of the marmalade in contact with the lid creates a natural vacuum during cooling, preventing the proliferation of fungi and bacteria.

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