Ingredients:
- Oranges 1 dozen (medium size)
- Pani (Water) 1 & ½ litre
- Lemon zest ½ tbs
- Lemon juice 3-4 tbs
- Cheeni (Sugar) 1 & ½ kg
- Boiling water
Directions:
Wash & dry the oranges.
Cut oranges into two halves and by using juicer machine squeeze the members to get as much as juice as possible (approx. 1 litre) & set aside.
By using a sharp knife,cut off the thick white pit from around each orange and finely slice each strip of orange as thinly as possible & set aside for later use.
In pot,add orange juice,water,orange skin,lemon zest,lemon juice and mix well. Place a double layer of cheesecloth/muslin cloth in a bowl and put membranes and seeds in the bowl.
Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds and tie this "pectin bag" to the pot,bring it to boil,cover and cook on medium flame for 15 minutes.
Remove pectin bag and squeeze into the pot before discarding the bag then cook uncovered for 25-30 minutes.
Add sugar,mix well and cook on medium flame for 2 hours or until thickens and keep stirring in between.
Let it cool down for 10 minutes.
In boiling water,add air tight jars and sterilize for 5-6 minutes then remove jars from the water and drain on a clean towel.
If there is any scum on the surface,spoon it off and transfer the marmalade to sterilized jars.
Can be stored in an air tight container for up to 6 - 7 months (makes 6-7 small jars).
Let it cool & refrigerate until use (flavor is developed upon cooling).
Ajza:
- Oranges 1 dozen (medium size)
- Pani (Water) 1 & ½ litre
- Lemon zest ½ tbs
- Lemon juice 3-4 tbs
- Cheeni (Sugar) 1 & ½ kg
- Boiling water
Directions:
Oranges ko dho ker pat dry kerlein.
Oranges ko bech mein sa cut ker lein aur juicer machine ki madad sa orange juice nikal lein (approx. 1 litre) & side per rakh dein.
Sharp knife ki madad sa orange ki skin sa white pit ko nikal lein aur finely slice strips mein cut ker lein & bad mein use kerna kliya side per rakh dein.
Pot mein orange juice,pani,orange skin,lemon zest aur lemon juice dal ker ache tarhan mix karein.
Bowl ka upper double layer malmal ka kapra rakh ker orange ki members & bech dal dein.Corners ko tie ker ka bag bana lein aur is pectin bag ko pot mein tie ker dein aur ubal anay ka bad dhak dein aur darmiyani ancch per 15 minutes kliya paka lein.
Pectin bag ko nikal lein aur sqeeze ker ka discard ker lein phir uncovered 25-30 minutes kliya paka lein.
Cheeni dal ker ache tarhan mix karein aur darmiyani ancch per 2 hours ya garha hunay tak paka lein aur bech bech mein chamcha chalatay rahein.
10 minutes kliya thanda ker lein.
Boiling water mein air tight jars dal ker 5-6 minutes kliya sterilize ker lein phir jars ko pani sa nikal ker clean towel sa saf ker lein.
Agar marmalade ka upper koi scum ho tou spoon sa nikal lein aur sterilized jars mein dal dein.
Air tight container mein dal ker 6 - 7 months tak store ker saktay han (makes 6-7 small jars).
Thanda ker lein aur istamal kernay tak refrigerate ker saktay han (flavor is developed upon cooling).
