Orange Marmalade

This slightly bitter marmalade is perfect for scones or sweet rolls.
In my head bitter Orange Marmalade, as well as Grapefruit Marmalade is somehow associated with English breakfast or old fashioned tea ceremonies, but I am not sure about the true origin. If anyone knows more, please to let me know!

  • 12 small oranges (organic!!), peeled
  • 13 c water
  • 4,4 lb. (~2kg) sugar*
  • juice of 1 freshly squeezed lemon
Cook the oranges in the water in a large covered pot for about an hour. Drain, but keep the cooking water.
Cut the oranges open, remove the stones very thoroughly.
Then cut the oranges into very small pieces. Put the cooking water together with the sugar in a pot on medium heat. Stir frequently until the sugar is completely dissolved. 

Turn the heat up to high and let it cook for a couple of minutes. Then add the orange pieces and the lemon juice. 

When the whole mixture is boiling, turn the heat down to low and let it simmer for 30 to 60 minutes, until it gets the right texture. If some foam builds up while you cook, just remove it. 

Fill the jam in sterile warm glasses and brush a little of alcohol (Rum, Gin, whatever) onto the lids, just in order to make sure they are sterile. Close, put them upside down for a couple of minutes and then turn them around.

A note on how to sterilize glasses: the easiest way is to wash the glasses and lids in the dishwasher, remove them while still hot and then fill a little bit (some tablespoons) of alcohol in, close them and shake thoroughly so as the alcohol can spread everywhere. Then drain and put them upside down on a tea towel, so that the rest of the alcohol can dry out.

*I use special sugar for cooking jams and marmalade (see picture), but this is not necessary. I would have something to thicken the marmalade with though, just in case!


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