Video Tutorial
Video Chapters
Instructions
Prepare the Oranges
Wash and peel the oranges (or kinnow). Make sure to remove all the white pith under the peel, as it can make the jam bitter. Then, remove all the seeds from the orange segments, as they can also cause bitterness if blended.
Prepare the Orange Peel for Marmalade
Take the peel from one orange and carefully scrape off all the white pith from its underside. Slice the clean orange peel into thin strips (lachhe). Alternatively, you can grate the orange part of the peel if slicing is difficult.
Blend the Oranges
Place the prepared orange segments into a large mixer jar. Blend them coarsely until they are roughly crushed. The goal is to keep the pulp intact rather than making a smooth paste.
Initial Boil
Transfer the coarsely blended oranges into a large, heavy-bottomed pan or kadhai. Heat it and let it come to a single boil. Do not overcook at this stage.
Add Ingredients and Cook
Once the oranges boil, add the sugar, the sliced orange peel, and the cinnamon stick. Stir continuously to prevent sticking and boiling over, as the mixture will thin out as the sugar melts. Continue stirring as the mixture thickens.
Add Food Color (Optional)
If desired, add 5-6 drops of orange food color to enhance the jam's appearance to a market-like finish.
Test for Setting Consistency
To check if the jam is ready, take a small amount on a plate and tilt it. The jam should flow slowly and not be overly runny. Once it reaches this consistency, turn off the gas, as the jam will thicken further upon cooling.
Cool and Store
Pour the hot jam into a bowl and let it cool completely. Once it's at room temperature, transfer it into a clean, dry glass bottle for storage. It can be stored for up to a year.
