Orange marmalade

🧂 Ingredients

• 1 kg oranges
• 750 gr -1 kg caster sugar
• 250 ml orange juice
• 1 lemon

  juice + zest
• 200 gr orange peels julienned

Instructions

• 1 Peel the oranges and cut all the segments. Keep the peels aside.
• 2 Squeeze the juice of the white membranes before discarding.
• 3 Weigh the orange segments and add the same amount of sugar. Let the combination
  of the orange segments and sugar macerate for 1 hour.
• 4 Remove the white membranes from the orange skins, this part is extremely bitter,
  then cut the orange peels into small strips (julienne).
• 5 Place the macerated orange segments in a large cooking pot with the orange and
  lemon juice.
• 6 Bring the mixture to the boil and reduce the heat to a simmering point. Remove
  the impurities off the surface and cook for 5 minutes.
• 7 Add the orange and lemon zest and continue cooking until the temperature reaches
  104°C, stirring occasionally.
• 8 Assess the structure of the marmalade and store it in an airtight jar in the
  refrigerator.

Nutrition Info