Whole Iyokan Orange Marmalade

Name: Whole Iyokan Orange Marmalade
Cuisine: American
Ingredients: 4 Iyokan oranges; 180 grams Peel; 500 grams Fruit; 300 grams Sugar; 1 tbsp Lemon juice (bottled is fine); 1 tbsp Honey

cookpad.japan @cookpad_jp

I wanted to eat a very creamy, thick jam with the white pith (which includes a lot of pectin). I tried to prevent the pectin from running out of the pith as much as possible to preserve the very creamy texture. The recipe for the version of this jam without the pith is.

The sweetness of Iyokan oranges differs a lot between the seasons.
When adding the sugar in Step 6, adjust the amount so that the peel does not taste bitter.
The accent of lemon juice and honey is great. Recipe by commeline

cookpad.japan @cookpad_jp

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Ingredients

4Iyokan oranges
180 gramsPeel
500 gramsFruit
300 gramsSugar
1 tbspLemon juice (bottled is fine)
1 tbspHoney

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Steps

1

Cut the tops and bottoms off the Iyokan oranges, cut through the sides and remove the peel.
2

Julienne the peels.
3

Take the membranes off the fruit. There should be a 1:2 ratio between the amount of peels and the fruit pulp.
4

Put the peel into a generous amount of boiling water, boil for about 5 minutes and drain.
5

Repeat Step 4 two more times, and the white pith will become translucent. The more you boil and drain the peel, the more pectin will seep and the less creamy the jam will be, so stop after 3 times.
6

Coat the blanched peel with sugar and put in a pot. Add the fruit pulp and sprinkle with sugar. Leave overnight.
7

After 1 night, the fruit will exude moisture and the sugar will have penetrated the peel.
8

Add lemon juice and honey and simmer slowly while adding liquid if the pan runs dry and it's done. Stop cooking when the moisture level in the pan looks about right. If you simmer too much, the jam will be hard and dry.