Orange marmalade

Ingredients for 1 servings:

• 1.3 kg orange(s), untreated
• 1 large lemon(s), untreated
• 400 ml water
• 1 kg gelling sugar, 1 to 1

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 14 hours 15 minutes

the way I make them

Wash the oranges and cut them crosswise into thin, approximately 1/2 cm thick slices. I leave out the first and last slices (the ends where the stem and blossom are; you should have 1 kg of oranges left over). Now remove all the pips. Do the same with the lemon. Put everything in a saucepan with the running fruit juice, add the water, bring to a boil, and simmer over low heat for about 1 hour with the pan slightly ajar, stirring frequently. Let the whole thing cool, ideally overnight. The next morning, chop everything up with a hand blender and continue processing on the gelling sugar according to the instructions. Please do a setting test and cook for longer if necessary; this will not damage the jam. Pour into twist-off jars while still hot and seal immediately. This makes a delicious jam with a tangy flavor thanks to the cooked-in peel. Another variation is to use the scraped-off parts of a vanilla pod.