Orange Marmalade

Name: Orange Marmalade
Yield: 2 cups (500 mL) servings
Ingredients: ¼ cup (60 mL) water; ¾ cup (175 mL) fresh squeezed orange juice (about 2 large oranges); 2 tbsp (30 mL) pectin; 1½ cups (375 mL) sugar; Zest from 1 orange (see cook's tip)

Prep 5 min

Cook 30 min

Ready in 35 min

Ingredients

¼ cup (60 mL) water
¾ cup (175 mL) fresh squeezed orange juice (about 2 large oranges)
2 tbsp (30 mL) pectin

1½ cups (375 mL) sugar

Zest from 1 orange (see cook's tip)

Directions

Add the ingredients for the first stage to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.
When prompted to “Add”, remove the vented lid cap and carefully add the sugar and zest to the pitcher. Replace the cap and press the wheel to start.
Pour the jam into small containers and allow to cool, uncovered, before refrigerating. Cover and refrigerate for up to 1 month or freeze up to 6 months.

Yield:

2 cups (500 mL) servings

Nutrients per serving:

U.S. nutrients per serving (1 tbsp/15 mL): Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugars 10 g, Protein 0 g

Cook's Tips:

Peel one of the oranges before juicing and slice the zest. When the second stage is complete, press CANCEL. Remove the vented lid cap and carefully add the zest. Replace the cap and press the PULSE button until combined.

This setting has two stages. In the first stage, the blender will heat up the fruit and pectin to 212°F (100°C), which takes about 20–25 minutes. Then, the screen will display “Add”. This is when you will add your sugar and press the wheel to resume the cycle. During the second stage, the blender will heat to 220°F (105°C). At this temperature, the pectin used to make jam will activate and create the thick “jammy” consistency we all love.

If you think the amount of sugar in traditional jams and jellies seems high that’s because sugar does more than just make things sweet. Sugar is a natural preservative. It’s hard for bacteria to grow in something with a high-sugar content. It also aids in activating the pectin, which strengthens the gel or jam and helps to retain color and flavor.

This cycle runs for about 45–50 minutes.