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Orange Marmalade Turkish Style

Best way to use orange peels, make this Turkish-style orange marmalade, flavorful and elegant.

All 4 seasons come with their blessed fruits and vegetables. It always wonders me how they are packed with what we need especially for the season, like oranges! 😊Full with vitamin C, refreshing, and full of fragrant. Even though I always prefer to eat the fresh goods in their season I like to keep the taste of them with me, year-long with jams for festive Turkish breakfasts, or use the rinds for making orange nut cookies, or cakes.

This orange marmalade I make with orange peels is probably the best recipe to get the full flavor of orange 🙂

Ingredients:

  • Peels of 4 oranges
  • 3 cups sugar
  • 1 to 1+1/2 cup water
  • cotton thread (optional)
  • a pin (optional)
  • thoothpicks (optional)
  • 1 tbsp lemon juice or 2-3 pieces citric acid

Taking Out The Bitterness Of Orange Peels:

You can keep orange rind year long in the fridge by mixing them with sugar
Soaking orange peels to take out the bitterness
  1. The peels of oranges have a bitter taste in them. So to get rid of too much bitterness we need to soak them in water. First grate the outer skin of the oranges and peel (You can peel as you eat during the day or two). Place them in a bowl filled with cold water.
  2. Collect the grated skins adding 1 tbsp sugar on every layer. Close a lid and keep the orange rinds year long in the fridge or freezer to use for cakes, cookies etc.
  3. As the orange peels sits in the water, it will release its bitterness. Change the water once or twice more (depending on how soft you want it to taste). To check you can bite pieces of the peel as well. Now we are ready to cut or shape them!

Cutting / Shaping Orange Peels:

If you want to make an easy way, simply cut the peels in strips and cut them into bite-size rectangular. But I want to show you how we traditionally shape them in Turkey:

Have a cotton thread and a big pin ready on the side. Cut the peels in about 1 cm thickness.

Roll the pieces, secure with the pin and place them to the thread, like beads 🙂

Alternately you can use toothpicks to shape 2-3 at once.

Cooking The Orange Marmalade / Jam “Portakal Kabuğu Reçeli”

First, boil the water and sugar for 3-4 minutes.

Add the orange peels to the syrup and continue to cook on low medium heat until the peels soak the syrup, and the syrup is thickened (For about 25-35 minutes)

You can add about 1 tbsp from the orange peels if you want to have more flavor. Check the consistency of the marmalade by serving some on a cold plate. If it is thickened after cooled down, it’s ready.

Take out the threads and portion the marmalade into jars and a bowl with a lid to enjoy at breakfast with a piece of bread topped with butter or kaymak along with orange marmalade.

Orange Marmalade Turkish Style

This orange marmalade I make with orange peels is probably the best recipe to get the full flavor of orange 🙂
Prep Time 30 mins
Cook Time 40 mins
soaking time 3 hrs
Course Dessert
Cuisine Turkish
Servings 10

Equipment

  • cotton thread optional
  • pin optional
  • toothpicks optional

Ingredients
  

  • 4 Peels of oranges
  • 3 cups sugar
  • 1 to 1/2 cup water
  • 1 tbsp lemon juice or 2-3 pieces citric acid

Instructions
 

Soaking orange peels to take out the bitterness

  • The peels of oranges have a bitter taste in them. So to get rid of too much bitterness we need to soak them in water. First grate the outer skin of the oranges and peel (You can peel as you eat during the day or two). Place them in a bowl filled with cold water.
  • Collect the grated skins adding 1 tbsp sugar on every layer. Close a lid and keep the orange rinds year long in the fridge or freezer to use for cakes, cookies etc.
  • As the orange peels sits in the water, it will release its bitterness. Change the water once or twice more (depending on how soft you want it to taste). To check you can bite pieces of the peel as well. Now we are ready to cut or shape them!

Cutting / Shaping Orange Peels:

  • If you want to make an easy way, simply cut the peels in strips and cut them into bite-size rectangular. But I want to show you how we traditionally shape them in Turkey:
  • Have a cotton thread and a big pin ready on the side. Cut the peels in about 1 cm thickness.
  • Roll the pieces, secure with the pin and place them to the thread, like beads 🙂
  • Alternately you can use toothpicks to shape 2-3 at once.

Cooking The Orange Marmalade / Jam “Portakal Kabuğu Reçeli”

  • First, boil the water and sugar for 3-4 minutes.
  • Add the orange peels to the syrup and continue to cook on low medium heat until the peels soak the syrup, and the syrup is thickened (For about 25-35 minutes)
  • You can add about 1 tbsp from the orange peels if you want to have more flavor. Check the consistency of the marmalade by serving some on a cold plate. If it is thickened after cooled down, it’s ready.
  • Take out the threads and portion the marmalade into jars and a bowl with a lid to enjoy at breakfast with a piece of bread topped with butter or kaymak along with orange marmalade.
Keyword orange marmalade, orange peel jam, turkish orange marmalade

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