Preparation

Recipe sent by Cláudia Conceição

To start making orange marmalade, wash the oranges and bring to a boil in a large saucepan with 2.5 l of water.
Cover and simmer for about an hour and a half until the oranges are very soft. Remove the oranges and save the broth. Allow the oranges to cool and then cut them in half.
Remove the seeds and pulp with a spoon and place them in a small saucepan. Add the remaining half liter of water and bring to a boil over low heat to release the pectin.
Cut the shells into thin slices and add to the liquid. Add sugar, lemon juice and strained orange juice. Stir over a low heat until the sugar dissolves. Boil for about 15 minutes until solid. Remove the casserole from the heat and let the orange marmalade stand for about 15 minutes. Fill the previously heated jars with the slightly cooled orange marmalade and seal.

Ingredients

  • 1.5 kg of bitter oranges
  • 3 l of water
  • 1 kg of sugar
  • Juice of 2 lemons