Soft Orange Marmalade Recipe for Marshmallow Desserts

Start by thoroughly washing the orange in a water solution with some baking soda. This step is crucial to remove any residue.

Once cleaned, carefully strip off the orange peel, making sure to only get the outer layer. Then, use a knife to remove the entire skin of the orange.

Next, cut the flesh into segments and dice it into smaller pieces. Squeeze out the juice from the remaining orange and combine the zest, pulp, and juice in a saucepan.

In the saucepan with the orange mixture, add the glucose syrup and the sugar mixed with pectin. Stir everything together until well combined.

Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature of 103 degrees Celsius (217 degrees Fahrenheit). Keep in mind that the temperature will rise slowly after it surpasses 100 degrees Celsius (212 degrees Fahrenheit).

Once the marmalade hits 103 degrees Celsius, maintain that temperature for an additional 5 minutes to ensure proper consistency.

Next, carefully pour in the citric acid solution that was dissolved in water and stir well to mix everything together.

Immediately transfer the hot marmalade into a sterilized jar. Make sure to allow it to cool at room temperature before sealing the jar with a lid.

Store the marmalade in the refrigerator, where it can last up to 3 months.

Note that right after preparation, the marmalade may be runny, but it will firm up beautifully after cooling, becoming a soft, smooth texture that is perfect for your marshmallow desserts.