Pietra's quick threesome – orange marmalade

Ingredients for 1 servings:

• 3 kg orange(s), untreated
• 1 ½ kg sugar, preferably brown
• 3 bags of Gelfix, 3 to 1 (bags of 25g each)
• 3 tbsp ascorbic acid or citric acid
• Spice(s) or spirit(s) to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

For 3×3 jars of 333g or more

The day before, wash the oranges in hot water, remove the stems, and simmer unpeeled in a saucepan with just enough water to cover. Remove, cover, and let cool. The next day, quarter the oranges, remove the seeds, bring to a boil, remove from the heat, and puree thoroughly using a hand blender or hand blender. Add the sugar, thoroughly mixed with the gelling agent, and bring to a rolling boil. To test the setting, place 1 teaspoon of jam on a saucer; it should have a pleasantly firm consistency after 1-2 minutes in the refrigerator. If not, simmer for another 1-2 minutes, stirring occasionally. Immediately fill the prepared, hot-rinsed twist-off jars, filling them with enough to fill the jars. This will yield more than the promised 3 x 3 jars of 333 g each. So have plenty of them (or larger ones) on hand. Variation: If you like, you can also add the following to the prepared twist-off glasses: 1 shot of orange liqueur, cognac or whiskey, 1 piece of cinnamon stick or vanilla pod (use the pulp for something else), some cardamom seeds or star anise, 1-3 small dried chilies, green or black peppercorns or additional thin strips of lemon or orange peel (zest).