In this episode of Mother's Recipe, let's learn how to make tasty Orange Marmalade at home. How To Make Orange Marmalade | Citrus Marmalade Recipe | Orange Marmalade Recipe Without Gelatin | Orange Preserves Recipe | Orange Juice Recipes | Homemade Orange Spread | Tasty Fruit Marmalade | How To Make Orange Jelly | Serve With Bread | Spread Recipes For Bread | Orange Spread For Breakfast | Breakfast Spread Ideas | Marmalade Using Only 3 Ingredients | Side Dish For Parathas | Sides For Bread Toast | Difference Between Jam & Marmalade | Marmalade Recipe with Ordinary Oranges | Quick & Easy | Rajshri FoodOrange Marmalade Ingredients:Introduction - 0:00How To Prep The Oranges - 0:227 OrangesJuicing The Oranges - 0:57Chopping The Orange Pulp - 1:20Chopping The Orange Peel - 1:35How To Make Orange Marmalade - 2:223 cups SugarJuice of 1/2 a LemonChecking The Marmalade Consistency - 3:54How To Store Orange Marmalade - 4:03Serving Tip - 4:16#OrangeMarmalade #BreakfastSpreads #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout Marmalade Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, Citrus aurantium var. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste.The word "marmalade" is borrowed from the Galician-Portuguese marmelada, from marmelo 'quince'.Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit.[citation needed] In this respect it is like a jelly, but whereas the fruit pulp and peel is strained out of a jelly to give it its characteristic clarity, it is retained in a marmalade.