EASY ORANGE SPREAD

THAT CHILDHOOD LOVE CONTINUES!

Our tastebuds keep changing, my love for homemade jam, jelly, spread however continues. Eons back our mother made jam and jelly, also a bottle of Kissan's mixed fruit jam was stocked. We would spread it atop Cream Cracker, Mary Biscuits, no other biscuits were allowed. Later, Priya's butter biscuits, Good Day, Biskfarm's, Parle-G were allowed. I used to eat countless biscuits, today I don't fancy them. I want sugary toast biscuits I am not allowed to, better I quit. On this day, I prefer having organic jam I make at home, that amount of sugary stuff I allow myself once a week. I regret not making them often when the son was in school. He mostly had store bought jam, spread. I have mentioned earlier his earliest lunch box had luchi-jam roll, idli, Luchi-aloo bhaja. The man used to carry bread-butter or bread-jam in his lunch box while in school, had boiled eggs, fruits too. He doesn't want fruits, jam in the present day, love eggs. The son shifted his allegiance to cheese may be, neither my brother enjoys jam anymore. Till date I love jam, preserve, spread, jelly. I knew their difference but forgot.

BREAD-JAM-BUTTER SEEMS LIKE A DESSERT!

It seems to me a dessert ever since I was diagnosed with diabetes and desserts got restricted in my life. At home I stock jam and butter, I wish I could add whipping cream too. I do not keep fearing a spike in the blood sugar level. Cream Cakes I avoid having regular, similar to it is bread with butter and jam, I allow myself though not regular. I wish I could have "Bun Maska & Chai" every day. I can't digest milk tea but like. I mentioned earlier it is in 1997 December at Toshali Sands, Puri the man asked me to have the bread toast together with butter and jam, till date I enjoy it. He told he had seen American's eat like this, I see it is similar to Parsi "Bun Maska".

WHAT IS EASY ORANGE SPREAD?

I did not follow rules and regulations of making a spread or jam while doing a vegan, gluten-free condiment EASY ORANGE SPREAD. But it is organic made with fresh juicy oranges; Mandarin or Clementine I could not distinguish. They turned out to be sour. I was surprised, they are sweet in general. I cannot have sour fruits, made the easiest spread  using them. They were seedless, I did not even take out the skin. Some variety of citrus fruits' skins do not taste bitter. I tasted the skin, felt little of bitter tone would balance the sweetness of the spread.

I fear to add generous amount of butter, jam on toasts, I am a diabetic. Your kids would love generous servings. The stepwise pictures below would encourage you to make a fresh orange spread in less time. I was at the Far East Plaza today and enjoyed a Korean meal.

INGREDIENTS :

ANY ORANGE VARIETY : 5-6 [PREFERABLY SEEDLESS]

SUGAR : 6-7 TBSP

LEMON JUICE : 3-4 TBSP

ORANGE ESSENCE : 2-3 DROPS [I DID NOT USE, DO NOT LIKE ARTIFICIAL FLAVOURS]

PROCEDURE :

I cut the small sized oranges each into four pieces. I did not discard the skin. Only kept aside a little bit to add later.

I blended the cut oranges with skin into a paste. They were seedless.

I strained the fresh orange pulp, I was left with a bowl of fresh  juice.

I transferred it to a vessel with the sugar, put for boil on the gas oven.

It got simmered at minimal heat for 10-12 minutes. 

I added the lemon juice and the washed orange skin cut into strips.

It got simmered until thick and sticky.

Once cool, it is to be transferred to a sterilised jar. I always refrigerate.