Homemade Narangi Marmalade – tasty, sweet, and tangy, absolutely free from preservatives, artificial flavors, and colors. A perfect bread spread that can also be enjoyed with parantha and roti. Bright, zesty, and bursting with citrusy goodness – a spoonful of sunshine in every bite!
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Soak the fruits in water for half an hour.
Pat dry the fruits on a kitchen towel.
Cut each Narangi into four pieces and remove the seeds.
Heat a heavy-bottomed pan and add the fruit and sugar.
Add salt and cook till 1-string consistency on low to medium heat. This will take approximately 15 minutes.
Sterilize the jar and dry it completely.
Cool the marmalade and transfer it to the sterilized jar.
Ensure the jar is completely dry before transferring the marmalade to prevent spoilage.
Use a heavy-bottomed pan to avoid burning the marmalade while cooking.
Adjust the sugar or jaggery quantity based on your preferred sweetness level.
Can I use oranges instead of Narangi?
Yes, you can substitute Narangi with oranges, but the flavor might differ slightly.
How long can I store the marmalade?
If stored in a sterilized jar and refrigerated, the marmalade can last up to 2-3 months.
Can I use jaggery instead of sugar?
Yes, jaggery can be used as a healthier alternative to sugar.
What is 1-string consistency?
1-string consistency is when you take a drop of the syrup between your fingers and stretch it; it forms a single thread-like string.
Can I add spices to the marmalade?
Yes, you can add spices like cinnamon or cloves for additional flavor.
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