Bitter orange or bitter orange marmalade

Ingredients for 1 servings:

• 15 bitter oranges, untreated
• 2 small oranges
• 2 small lemons, untreated
• 2 kg gelling sugar 1:1 or sugar
• 2 ½ liters of water

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 4 hours

a recipe from France

Simmer the whole oranges and lemons (except for the two oranges used for juicing) in 2.5 liters of water with the lid on for about two hours. Then remove from the heat and let cool at room temperature for 24 hours. The next day, drain the fruit, discarding the lemons. Halve the oranges and, using a teaspoon, return the flesh and seeds to the stock. Add the juice from the two oranges. Let everything simmer vigorously for 15 minutes, uncovered. During this time, cut fine strips from some of the peeled oranges (about 6 orange halves) and set aside. Pour the hot stock through a sieve, pressing the fruit pulp and seeds through with a ladle until no more goo comes through the sieve. Stir in the gelling sugar and let simmer vigorously for about 4-5 minutes. With regular sugar, experience has shown that it takes 4-5 hours to set. Finally, stir in the peel strips and fill the jam into jars. Makes approximately 16 jars of 220 ml each. I find the preparation very simple and the jam tastes simply delicious.