This Iraqi winter preserve is made by julienning bitter orange peel very finely and simmering it with sugar. Getting the fine cut and the correct setting point takes practice.
Wash the bitter oranges and julienne the peel paper-thin. Separate the inner flesh and squeeze out the juice.
Put the thinly cut peel in a pot with the sugar, water, bitter orange juice, and lemon juice. Simmer over low heat for 20 minutes, until it reaches the setting point.
Pour the marmalade into clean jars while hot and seal them. Let them cool to room temperature.
When cutting the peel, remove as much of the white pith as possible or the marmalade may remain bitter. To check the setting point, put a drop on a cold plate and push it with your finger; it is ready if it wrinkles.
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