Orange Marmalade -

Am going to make orange marmalade tomorrow, hopefully it turns out well. Will report here.

Haha, doesn't taste quite as yummy as I expected it to be. Next time when we do this again, am going to add less sugar, and also add lemon juice or maybe a bit of salt. Recipe called for 2 kg gelei suiker for 1800 gm orange juice, but I added 1500 sugar for 1800gm orange. Next time I need to add perhaps 1300 gm sugar for 1800 gm orange juice.

Orange marmalade is all cooled down and we tested it, failure. It's supposed to be thick like jelly, but it turned out watery. So, next time, we won't add the water that the recipe called for. Cook it first to let some liquid get evaporated and then add the gelei suiker. Yes!

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Breakfast this morning, bread,butter and marmalade. It was delicious. Yes, it's a bit liquidy but nonetheless excellent with bread. I could taste the orange rind. Yes, i added the rind of about 10 oranges.
I will check what gelei sugar is and maybe if you can find it in singapore, you could also make it yourself.
Geleisuiker is according to Wikipedia

Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar, which is used to produce preserves and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium benzoate

Gelling sugar from German suppliers comes in three different varieties, labeled 1:1, 2:1 and 3:1, where the first number indicates the amount of fruit to be used in relation to the sugar. The 1:1 appears to correspond to traditional British recipes for jam and marmalade and thus to jam sugar and the others are for lower sugar preserves. The higher the concentration of fruit is chosen, the more fruity and the less sweet the resulting taste will be. Gelling sugar 3:1 should be used with fully ripe and sweet fruits.... Read more

Gelling sugar can not be stored as long as normal sugar, because of its content in pectin.

Gelling sugar is different from preserving sugar, which does not contain pectin and is just sugar with larger crystals to avoid scum.