Orange jam “thick cut”

Ingredients for 1 servings:

• 1 kg orange(s) (Seville oranges/bitter oranges), organic, peel suitable for human consumption
• 800 g white sugar
• 50 g lemon juice

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

Orange marmalade with candied peel strips – thickened without gelling agent

Boil washed oranges in the pressure cooker’s insert for 10 minutes from the second ring indicator (electric stove level 6+). Turn off the stovetop and let the pot stand on the stovetop until it no longer has any pressure. Reserve the liquid from the insert. Let the fruit cool, quarter it, and slice it as thinly as possible. Weigh the empty 5-liter saucepan and note the weight. Pour in the chopped fruit, liquid, and lemon juice and note the total weight. The difference is the weight of the fruit mass. The above quantity equals 1050 g, which needs to be reduced by about 20% to about 800 g. Bring to a rolling boil at the highest setting, stirring constantly. Reduce to a good medium heat (electric stove level 6+) and reduce by about 250 g, stirring occasionally. Important -> Place a wooden board on the digital scale for insulation while weighing to prevent heat damage. Once reduced, add the sugar, bring to a boil over high heat while stirring, and cook for another 5 minutes, stirring constantly. Remove the pan from the heat, skim the jam if necessary, and immediately pour into screw-top jars. This yields 3-4 jars of 375 g each. Tip: For multiple recipes, cook fruit until soft, chop, and freeze in 1 kg portions for later use.