- TM 31
Ingredients
- 1 kg blood oranges
- 300 g water
- 800 g sugar
- 120 g Frangelico® liqueur
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Finely slice oranges with a knife or mandoline slicer, retaining some pips.
2. Place oranges and water into mixing bowl and cook approx 15 min/100°C/
"Counter-clockwise operation" /
"Gentle stir setting" long enough to soften rind.3. Add sugar and cook 40 min/100°C/
"Counter-clockwise operation" /speed 1-2 with MC removed and basket on mixing bowl lid.4. Add Frangelico® and cook 10 min/Varoma/
"Counter-clockwise operation" /speed 1-2.5. Pour hot marmalade into sterilised jars and seal immediately.
Tip
For a thicker consistency increase cooking time in 10 minute intervals with the MC removed and basket on mixing bowl lid to reduce liquid. This recipe was converted for use in the Thermomix. The original recipe was featured on taste.com.au.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Lovely. Made this yesterday in my good old TM31. 100deg setting no Varoma, using only half of rind from the oranges & didn’t add water. Oranges were juicy enough. Right amount of sugar for us. Thanks for sharing, hope this helps others
Hi Carol Sroczynski,
The Strawberry jam recipe in our new look Everyday Cookbook states to cook jam 45-60 min/100C/speed 1. The Varoma temperature is only used for few minutes if the strawberry jam is not set.
Hi Teacoholic,
We had converted this recipe froma recipe on taste.com.au
Thermomix Head Office
A little strange why they wanna add water into the recipe?
Made this today...tastes great, but took ages to cook. Why do the TM jam recipes say to use Varoma temp? It always pours out from under the basket, over the lid edges and down the TM and over the bench! Can only cook it at 100c so takes a good half hour longer to try to get to setting point. I've heard the same complaint from others...what happened in the TM test kitchen when they made this? I am hoping it sets properly in the fridge as I had to give up cooking it.
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