🍊 Orange marmalade

4 jars · prep 40 min · cook 1 h 30

Ingredients

• 1 kg unwaxed oranges
• 1 lemon
• 1 kg sugar
• 1.5 l water

Method

1. Scrub the oranges in hot water. Peel off the zest and cut it into fine strips.
2. Squeeze the juice, keep the pips and membranes in a muslin bag: they hold the pectin that will set the marmalade.
3. Put juice, zest, bag and water in a large pan. Simmer 1 h, until the zest is tender.
4. Remove the bag, squeezing it well, add the sugar and stir until dissolved.
5. Boil hard 20 to 30 min, until a drop sets on a cold plate.
6. Pot into scalded jars, seal and turn upside down until cold.

Adapted from Glaces & bocaux

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