Bitter orange marmalade

Ingredients for 1 servings:

• 1 kg orange(s) (bitter)
• 2 liters of water
• 2.1 kg sugar

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 20 minutes

Universal recipe, also for lemons, tangerines and other citrus fruits

Wash the bitter oranges and remove the stems. Halve the fruit and squeeze out the juice. Place the seeds and pulp in a muslin bag. Scrape out any membranes between the fruit with a teaspoon and add them to the bag. Cut the peel into strips about 1 mm thick using a vegetable slicer or sharp knife. Place the peel strips and orange juice in a large plastic bowl and add 1 liter of water. Hang the muslin bag in the mixture like a tea bag and let it steep, covered, for 24 hours, squeezing occasionally with your hands. Place the soaked mixture in a tall saucepan with another liter of water and the muslin bag. Bring to a boil, then simmer gently with the lid on for about 30 minutes. Turn off the heat, cover the mixture, and let it cool slightly. Squeeze the still-hot muslin bag one last time. This is best done with a spaetzle press. Add the sugar and dissolve completely. Cook uncovered for about 30 minutes. Watch for foaming during the cooking process. If a light, snow-like foam forms in one corner, that’s the first sign. Next, the liquid will bubble vigorously. Reduce the heat and then turn it back on. The setting point has been reached when it bubbles vigorously for a second time. Then test for setting. Place a little jam on a cold plate. The jam will set later when, after about 5 minutes, the hot liquid on the cold plate slightly bulges and forms streaks when you run your finger through it. Contrary to many instructions in books, it does not need to set. Pour the jam into prepared jars.