Daring Bakers: Orange Tian (Print Version)

I'm not going to repeat the entire Orange Tian recipe here because I didn't deviate from the suggested recipe at all. I did want to include the marmalade part of it below though, so I can find it easily next time I make it.

You can find the complete recipe for the Orange Tian here »

Quick and Easy Small-batch Marmalade

You will need a scale of some sort to make this recipe. While this is a very easy recipe and flexible to the size/amount of oranges you use, you will need a scale to calculate the sugar amount to use.

ingredients

Freshly pressed orange juice 1/4 cup + 3 tablespoons (3.5 oz/100 grams)
1 large orange, to make orange slices
Cold water, to cook the orange slices
Pectin 5 grams (Certo™ or similar product)
Granulated sugar: use the same weight of granulated sugar as the weight of orange slices once they are cooked

method

Finely slice the orange(s) horizontally, leaving skin on but removing any seeds (just like the picture to the left). Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount (in weight) of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

http://www.fortysomething.ca/2010/03/orange_tian.php