Orange Marmalade

Rinse the oranges under hot water and pat dry. Then grate the peel from all the fruit. Now peel the white skin from the oranges in the same way. Cut the flesh into small pieces and put them into a large pot together with the grated orange peels, the jelling sugar and the cold water. Please make sure to take a large enough pot, which should only be filled halfway. Stir the quantity well together when cold, let it bubble up while stirring and then make it bubble extensively for 4 min.

Do not forget the gelatinization test: drop a few drops of the hot mixture onto a plate. If these drops solidify quite soon and no water rim forms, enough has been cooked. Otherwise, the fruit mass must boil a little longer.

Fill the jam hot into well-cleaned jars with screw tops and close them on the spot.

(Recipe from: Handbook on Fruit Time. Published by Norddeutsche Zucker)

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