Orange marmalade, authentic English style

Ingredients for 1 servings:

• 12 orange(s), preferably thin-skinned, untreated
• 2 lemons, untreated
• 14 glasses of water (200 ml each)
• 5 kg sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours; Total time approx. 3 days 2 hours 45 minutes

Production takes three days, as two resting periods of 24 hours each are necessary. Yields 12 jars of 500 g each.

On the first day, wash the fruit with cold water, brush thoroughly, and dry. Juice the fruit, reserving the seeds and tying them in cheesecloth, which adds the necessary pectin. Finely chop the peels or mince them. Place the juice, peels, and cheesecloth in a large stainless steel or enamel pot. Add a glass of water (0.2 l) per fruit. Cover and let stand for 24 hours. On the second day, bring the mixture to a boil over moderate heat while stirring, and simmer gently for 50 minutes. Let stand for another 24 hours. On the third day, add the sugar and wait three hours until the sugar has dissolved. Then bring the jam back to a boil and simmer uncovered for one hour, stirring occasionally. The jam will now have a beautiful brownish color and the peels will be very soft. Test for set. The jam will firm up even more over the next few days. Remove the gauze bag, pour the jam into jars while still hot, and seal them only after it has cooled. Letting the jam cool first may seem unusual to us, but this is a really old recipe, so that’s probably how it was done back then. The recipe makes a really large batch, so I’ll probably seal some of it while still hot using the twist-off jar method and keep an eye on it.