This homemade orange marmalade is made by finely chopping the orange peel and slowly cooking it with the fruit and less sugar until thick. It can be jarred and stored in the freezer, and works as a convenient sweet spread for breakfast or packed lunches.
Wash the oranges and lemon thoroughly. Cut the peel into very thin strips, slice the fruit, and remove the seeds.
Cover the peel strips with water in a container and refrigerate overnight to reduce the bitterness.
Put the drained peel strips, orange and lemon slices, lemon juice, and water in a wide pot. Simmer over low heat for 15 minutes, until the peel softens.
Add the sugar and stir until dissolved. Simmer over low to medium heat, stirring, for 25 minutes more. The marmalade is ready when a drop on a cold plate sets like jelly within a few seconds.
Pour the hot marmalade into jars sterilized in boiling water beforehand and close them tightly. Turn the jars upside down and let them cool to room temperature.
To check the consistency, drop a little marmalade onto a cold plate. If it sets like jelly within a few seconds, remove it from the heat; otherwise, cook for 5 minutes more. Sterilize the jars in boiling water for 10 minutes before filling them, or the marmalade may spoil quickly.
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