Orange marmalade

Ingredients for 1 servings:

• 3 organic oranges
• 2 cups water
• some whiskey, optional
• 390 g gelling sugar 2:1
• 1 pinch(s) of cinnamon powder, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

First, peel thin strips of orange peel with a vegetable peeler. If there is still some white stuck to the inside, it is best to remove it with a filleting knife or other sharp knife. Cut the strips into small pieces by hand or let them dry slightly and chop them up with an electric chopper. Now bring the peel pieces to a boil a total of three times with plenty of water and boil for about 10 minutes each time. Replace the water with fresh water after each boil (i.e., boil, strain, fresh water, boil again, strain, fresh water, boil again and strain). During this time, fillet the oranges. After the third boil, strain the orange peels, return them to the pot along with the orange segments, and add 2 cups (about 500 ml) of cold water. To determine the exact amount of gelling sugar, weigh everything and use the appropriate amount according to the package instructions (it’s up to you whether you want to use 2:1 or 1:1 sugar—I prefer the 2:1 sugar). Add the gelling sugar, a shot glass of whiskey, and a pinch of cinnamon (both optional), to the orange mixture, boil according to the instructions on the gelling sugar package, and immediately pour into clean jars. This amount yields about 4 jars of jam. Making this orange marmalade is a bit more time-consuming, but it’s not bitter, and I think it’s absolutely worth the effort.