Orange Marmalade

This recipe is by Yuko, who is a TOIRO's beloved member and also a super-talented pastry chef. She taught me how to make orange marmalade step-by-step and it was like a magic. As the orange parts get cooked down in the donabe, the color became brighter, and eventually the most delicious marmalade was made. While many marmalade recipes use only half amount of the rind from the oranges, Yuko's version uses all the rind, and it creates the beautiful texture without making it too chunky or bitter. Also, the amount of sugar used in this recipe is much less than regular marmalade recipe. So, it's not very sweet, but it's so full of flavors and delightful. 

 

Equipment

Classic-style donabe (1.8-qt/ 1,800 ml or larger)

Yield

Approx. 4 cups (1,000 ml)

Ingredients

• 10 – 12 Navel Oranges
• 1.5 lbs (500 g) Granulated sugar (equal to about 40% of the actual weight of the orange parts for use)
• Juice from 1/4 lemon

Procedure

1. Wash and dry the oranges. Use a sharp vegetable peeler or paring knife, remove the thin layer of brightly colored rind from the oranges. Be sure to shave off any white pith directly underneath, as it can make the result too bitter.
2. Working over a bowl to catch the juice, hold a fully peeled orange and use a sharp knife to cut out each section from the membrane holding the sections together.
3. Combine the orange rind with enough water to coverin a large saucepan. Bring to a boil over high heat, then pour off the water. Repeat two more times.
4. Thinly julienne the blanched rind, and combine the rind, fruit, juice, and sugar in a donabe and bring to a boil. Turn down the heat to low simmer, and continue to cook until the contents becomes thicker and shinier, approximately 1 - 1.5 hours.
5. When it's almost done, stir the lemon juice.To test the doneness, drop a small amount of the mixture onto a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. If a clean track is left behind your finger, it’s considered to be “set”, and ideal consistency.
6. Once the mixture is “set”, remove from the heat and let it cool down completely.Transfer to a sterilized jar and store in refrigerator.

Orange rind and fruits are separated.

 
The rind is blanched 3 times, then julienned.

Start simmering the orange rind and fruits with the sugar in a donabe.

Cook slowly and stir sometimes to make sure the bottom won't burn.

With the gentle and consistent heat of the donabe, it brings out the natural flavors of the orange so well and the texture becomes nicely delicate.