Orange marmalade

Ingredients for 1 servings:

• 800 g orange(s) (bitter oranges)
• 1.1 liters of water
• 1 lemon(s)
• 1.6 kg sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

English recipe

Wash the fruit thoroughly and place it in a large preserving pot with the water. Bring to a simmer and cover tightly with double-folded aluminum foil to prevent steam from escaping. Simmer gently for 2 hours. Then remove the fruit from the water and drain in a colander over a bowl. When the fruit is cool enough to handle, halve it, scoop out the insides with a spoon, and place it in a fine cheesecloth. Cut the peels into small pieces, depending on the desired size, and return them to the water, along with the juice from the drained oranges. Discard the lemon peels and do not use them. Now tie the contents of the cheesecloth and bring the water in the preserving pot to a boil. Tie the handle of the cheesecloth tightly so that the contents are in the boiling water. Simmer for 10 minutes. Remove the cheesecloth and let it cool. Then press down firmly so that the pectin runs into the water with the orange peels. You can’t be half-hearted here; you really have to use all your strength. Then you can discard the contents of the cloth. Now place the sugar on a baking sheet lined with aluminum foil and heat it for about 10 minutes in a 150-degree oven. At the same time, heat the contents of the preserving pot back on the stove. Then add the sugar to the pot and dissolve it. Do not bring the jam to a boil until the sugar has completely dissolved. Once the sugar has dissolved, bring the jam to a boil and simmer vigorously, uncovered, for about 30-50 minutes. Depending on the amount of pectin in the fruit, the jam will set after 30-50 minutes. Let it stand for about 10 minutes before pouring it into sterilized jars and sealing immediately.