A fragrant, slightly bitter preserve made with strips of orange peel and fresh orange juice. Its bright citrus flavor adds a refreshing touch to breakfast, and it makes an elegant winter preserve reminiscent of English marmalade.
Wash the oranges thoroughly. Peel them, cut the peel into thin strips, and scrape away the white pith. Squeeze the orange juice separately.
Important: Boil the peel strips in water and discard the water. Repeat this process three times; each boil reduces the peel’s bitterness.
Bring the blanched peel, orange juice, sugar, and two 200 ml measures of water to a boil in a pot. Cook over medium heat until the syrup thickens and the peel turns translucent.
Add the lemon juice and boil for 5 more minutes. The preserves are ready when a drop on a plate leaves a trail. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place.
Important: To remove bitterness from the peel, boil the strips several times and change the water each time; skipping this step will make the preserves bitter. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place.
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