Ultra-fast bitter orange marmalade

Ingredients for 1 servings:

• ¾ kg bitter orange(s) (pomeranen), untreated
• 1 blood orange(s), untreated
• 1 lemon(s), untreated
• 1 kg gelling sugar 1:1
• n. B. water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Ready in 15 minutes with a high-speed blender

Wash and dry the fruit thoroughly. Quarter the oranges and lemon, remove the blossom ends, and weigh them with the pips. Add enough water to make a 1 kg weight. Place in a high-speed blender and blend for about 90 seconds until a fine purée is formed (you may need to use the plunger at the beginning to break up the fruit). Combine the fruit purée and the gelling sugar in a saucepan and bring to a boil. Cook for about 5-6 minutes, stirring continuously, until the gelling test is successful. Immediately transfer the mixture to clean screw-top jars, screw on the lids, and let them cool for about 10 minutes with the lids on. Only then turn the jars upside down and let them cool completely. If you don’t have a high-speed blender, cut the fruit into smaller pieces and remove the pips before blending with a high-speed blender. Because the fruit is very acidic, a 1:1 fruit to sugar ratio is recommended.