Ingredients
4 medium oranges
1 lemon
3 cups (600 g) granulated sugar
3 cups (720 ml) water
2 tbsp fresh lemon juice
Instructions
Prepare the fruit: Wash the oranges and lemon thoroughly. Cut the oranges in half, remove any seeds, then slice the fruit and peel into very thin strips.
Soften the peel: Place the sliced oranges, lemon, and water in a large saucepan. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, until the citrus peel is tender.
Add the sugar: Stir in the sugar and lemon juice. Continue stirring over medium heat until the sugar has completely dissolved.
Boil: Bring the mixture to a steady boil. Cook uncovered for approximately 20–30 minutes, stirring frequently to prevent scorching.
Check the set: The marmalade is ready when it becomes thick, glossy, and slightly gel-like. To test it, place a spoonful on a chilled plate, wait about 30 seconds, then push it gently. The surface should wrinkle slightly.
Jar and cool: Carefully spoon the hot marmalade into clean heat-safe jars. Allow it to cool before covering and refrigerating. The marmalade will continue to thicken as it cools.
Refrigerated storage: About 3–4 weeks in clean, tightly sealed jars.
