Orange jam "vive la France"

Ingredients for 1 servings:

• 6 organic oranges
• 1.8 liters of water per kilo of fruit
• 650 g gelling sugar 2:1 or 1.3 kg gelling sugar 1:1 per kilo fruit pulp

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 40 minutes

the fruitiest orange marmalade I know

Carefully wash organic oranges with edible peel. Cut off the orange’s bottom and top, then slice as finely as possible, including the peel. If necessary, run it through the food processor’s carving cutter. Remove as many seeds as possible and store it in a small bag, tying it up; I always use paper tea filters for this. Weigh this fruit mixture, add 1.8 liters of water per kilogram of fruit. Place the fruit, water, and seed bag in a bowl and let it steep in a cool place for 24 hours. After 24 hours, bring the entire mixture to a boil in a saucepan and simmer for about 1 hour. Then let it stand in a cool place for another 24 hours. Remove the seed bag and squeeze out the excess water. Weigh the entire mixture again, calculating 1.3 kilograms of 1:1 gelling sugar or 650g of 2:1 gelling sugar per kilogram of fruit. I always use a 1:2 gelling sugar ratio. Be careful, in my opinion, 1:3 sugar is almost not sweet enough. Depending on how many or few pips the oranges contain, increase the amount of sugar slightly. Let everything simmer for about another hour (this will boil the pectin out of the skins) and add the sugar or let it simmer for the last 5 minutes. If it’s too runny (test for settling on a plate!), simply let it simmer for a while longer. Then pour into hot, clean jars and seal the jars. Tips: – Use oranges with the peel, i.e. only untreated fruit. – The quality of this jam increases with the quality of the oranges, so it’s best to prepare it in the right season, usually December/January. – When steeping the fruit, make sure the bowl is made of a material that can tolerate fruit acid. It would be a shame if the result tasted “metallic.” – Roughly speaking, one orange makes one jar of jam, so the above quantities are quite easy to adjust. – After the final boil, the jam will seem very runny; don’t be confused, it will. – The recipe can be used just as well for any other citrus fruit. – The long steeping time is important; it’s what makes the jam so incredibly fruity. I got this recipe from France, and it’s always being snatched out of my hands. The quantities I make this way in the winter increase every year.