Apelsinmarmelad med Timjan (Orange Marmalade with Thyme)
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.
Servings 1 (8 ounce) Jar
Ingredients
- 4-6 (about 2 pounds, 900 grams) oranges
- 2 3/4 cups (650 milliliters) water
- 3/4 cup (5.25 ounces, 148 grams) sugar
- 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.