Ingredients

The following ingredients have 4 Servings
  • 2.2 Pounds Organic Unwaxed Oranges (*see Notes)
  • 3 ¾ cup Sugar
  • a few drops Liquor (*see Notes)
  • Jars
  • Labels

Instruction

  • Wash your oranges well. Cut off ends.
  • Cut in half and into thin slices.
  • Place the orange slices in a pot and pour sugar over the oranges.
  • Combine everything well so that the sugar melts and the fruit slices are covered with it.
  • Optional: Keep to macerate overnight. This can result in a better marmalade.
  • Keep your marmalade over a medium to high flame and stir occasionally. Bring to a rolling boil.
  • Cook down the marmalade over low to medium heat and stir occasionally to make sure nothing sticks to the bottom.
  • Reduce marmalade to the desired consistency with a hand blender.
  • The marmalade is ready when the fruit skin appears translucent and cooked. Test if the marmalade is set by dropping some of it into an ice-cold plate. If the marmalade is not running, it is set. You can test setting with a thermometer too (*see post above for details). If it runs, keep it for some more time on the heat and repeat the test until it doesn't run anymore.
  • Pour the preserve into clean sterilized jars up to the rim.
  • Pour a few drops of liquor (vodka, rum,...) into the lid to kill the remaining bacteria. Close jam with lid tight. Turn upside down quickly to create a vacuum.
  • Clean jar on the outside with sponge and label with marmalade name and date.
  • Store in a cool and dry place until further use. Keep in the fridge once opened.