Honey orange marmalade

This recipe for making homemade orange marmalade comes from the hand of French chef Philippe Laruelle, and is sure to be a success thanks to the advice and proportions he provides.

To be considered jam, jam must have specific proportions of fruit and sugar (normally 1:1), and the minimum fruit content (in this case orange) can never be less than 30 g per 100 g of final jam.

What Phillippe proposes, with the help of De Buyer, is to make a jam with sugar and honey , which reduces the direct use of sugar and whose aromas combine so well with the flavour of the orange.

The best time to remove the jam from the heat is always when the sugar binds with the pectin (which is provided by the lemon in the recipe), and this happens at around 105ºC. So the ideal thing is to have a kitchen thermometer, and when the jam reaches that temperature we will know that the jam is cooked , and we can remove it from the heat.

Since temperature control is vital in this type of recipe, we use the Alchimy saucepan from De Buyer , a stainless steel range like you've never seen before: it's triple-layered, but its bottom thickness is greater than any other on the market, and it gives you a speed when raising and lowering the temperature that you can't do with other pieces. Bravo, De Buyer!

De Buyer Alchimy Saucepan and Ladle Stainless Steel Wooden Handle De Buyer

Ingredients

• 750 g of oranges for juice
• 400 g granulated sugar
• 110 g of water
• 120 g mild honey (such as rosemary)
• 10 g lemon juice

Elaboration

Preparing the oranges:

1. Wash the oranges in warm water.
2. Dry them well with a cotton cloth.
3. Cut off the ends and cut the oranges into small pieces, with the skin, using a good knife so as not to crush them and to preserve all the juice.
4. Reserve them.

Cooking the jam:

1. In an Alchimy De Buyer saucepan , cook the sugar with the water at 150 °C.
2. Add the oranges and stir.
3. Add the honey.
4. Continue cooking until 104°C while foaming, carefully removing any seeds that may have risen to the surface.
5. Add the lemon juice at the end of cooking, stir and remove.

Finish:

1. Pour the jam into clean Quattro Stagionni preserving jars.
2. Close and turn over until completely cool.
3. Store at room temperature for up to 3 months.

De Buyer Stainless Steel Ladle with Wooden Handle

Grades

• You can follow the same recipe with clementines or mandarins.
• You can flavour your jam by adding spices, such as cinnamon sticks, star anise or saffron, for example. It will taste delicious!
• If you want to enjoy a good breakfast, spread gingerbread with jam. Delicious!
• Quattro Stagionni jars from Rocco Bormioli are the leading jars in Italy for making preserves, you will see that they have no equal thanks to their sealing ring on the lid.