Bitter orange marmalade

Ingredients for 1 servings:

• 500 g orange(s), bitter, untreated
• 1 orange(s) (blood orange), because of the color
• ½ lemon(s)
• 1,500 g sugar
• 1,250 ml water, cold

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Only available in January/February due to the bitterness of the oranges. Makes approximately 12 jars of 250 g each.

Juice all of the oranges and half a lemon and place them in a large bowl or directly into a large saucepan. Place the pips and inner skins of the oranges in a bowl and cover with water. Cut the peels of the bitter oranges, including the white flesh, into very fine, not too long strips. Add the chopped peels and the remaining water to the juice in the bowl or saucepan and leave covered overnight. The next day, bring the juice and peels to a boil, then add 3 pounds of sugar, as well as the water from the preserved pips/skins, and these in a linen bag (this gives it the gelling power). Simmer everything together for 1 hour 20 minutes, or longer. Bottle after testing for settling. Caution: Do not double the quantities, or it will not set! Unless you use gelling sugar, which is not actually intended.