Discover the recipe for Orange Marmalade, a delightful spread for crispbread or buttered toast at breakfast.<\/p>\n
### Ingredients<\/p>\n
– For 10 servings
\n– 700 g sugar
\n– 1 kg bitter orange
\n– 1 whole lemon<\/p>\n
### Preparation<\/p>\n
#### Total Time<\/p>\n
– 2 hours<\/p>\n
#### Prep Time<\/p>\n
– 30 minutes<\/p>\n
#### Cook Time<\/p>\n
– 1 hour 30 minutes<\/p>\n
#### Step 1: Fruit Preparation and Slicing<\/p>\n
Start by thoroughly washing the oranges under cold water. Remove the ends of each orange. Using a sharp knife, slice the oranges into very thin pieces.<\/p>\n
#### Step 2: Resting with Sugar<\/p>\n
Set aside the seeds to place in a muslin cloth, which you will tie up with string. Combine the orange slices and sugar in a bowl along with the juice of the lemon. Let this mixture sit overnight.<\/p>\n
#### Step 3: First Boil<\/p>\n
The next day, begin cooking the mixture. Start with a boil for 5 minutes, then lower the heat and stir for an additional 10 minutes.<\/p>\n
#### Step 4: Final Cooking<\/p>\n
This step should be repeated twice (taking a total of 3 days to make the marmalade). On the last day, while the marmalade is still hot, it\u2019s time to put it into jars. To check if it’s done, drop a bit of marmalade on a cold plate; it should set quickly.<\/p>\n
#### Step 5: Jarring<\/p>\n
Fill the jars with the marmalade and securely tighten the lids. I usually turn the jars upside down right after sealing them.<\/p>\n
#### Finishing Touches<\/p>\n
Don\u2019t forget to remove the bag of seeds. Decorate your jars with pretty labels and enjoy your homemade marmalade.<\/p>\n\n\n