Orange Marmalade: Christine Ferber’s Recipe

Ingredients

• 2 lbs (900 g) bitter oranges
• 4 lbs (1.8 kg) granulated sugar
• 1 lemon
• 8 cups (2 L) water

Instructions

1. Wash the oranges and lemon well. Cut them into halves and remove the seeds.
2. Using a sharp knife or a mandoline, slice the fruit thinly or as per your desired size.
3. Place all the fruit slices into a large pot. Add water and bring the mixture to a boil. Reduce heat and let simmer for 1 hour or until the fruit is soft and tender.
4. In another large pot, add the sugar and 1 quart (1 L) of water. Heat until the sugar has dissolved. Do not stir.
5. Add the fruit mixture to the pot with the sugar, keeping the heat high, while stirring constantly.
6. Bring the mixture to a rolling boil for about 15-30 minutes, or until the temperature reaches 220°F (105°C). Stir occasionally to prevent sticking.
7. When the temperature is reached, remove the pot from heat.
8. With a spoon, remove any scum from the surface of the marmalade.
9. Cool the marmalade for about 10 minutes before pouring it into sterilized jars, leaving a little space at the top.
10. Seal the jars and place them in a warm place for several hours until they cool down completely.
11. Store the marmalade in a cool place.

Verdict and Serving Suggestions

This recipe for orange marmalade yields a delicious and tangy spread perfect for breakfast toast or as a glaze for meat dishes. The bitterness of the oranges gives this marmalade a slightly bitter taste, which sets it apart from other jams. Serve it with crispy toast and butter for a classic breakfast or use it to glaze pork chops for a sweet and savory dinner. The possibilities are endless!