A slightly bitter, aromatic peel jam made with orange peel strips and juice. Adding a sharp citrus freshness to breakfast, this jam is an elegant winter preparation reminiscent of English marmalade.
Wash the oranges thoroughly, peel and cut the zest into thin strips, then scrape off the white pith. Squeeze the juice from the oranges separately.
Important: boil the zest strips in water and drain, repeating this three times; each blanching reduces the bitterness of the peel.
Boil the blanched zest, orange juice, sugar, and two cups of water in a pot. Cook over medium heat until the syrup thickens and the zest turns translucent.
Add the lemon juice and boil for five more minutes. If a drop on a plate holds its shape, the consistency is ready. Fill sterilized jars with the boiling jam, seal, and store in a cool place.
Important: To remove the bitterness from the peel, blanch the strips a few times, changing the water each time; skipping this step will make the jam bitter. Contains no flour, dairy, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
Untreated, thick-skinned oranges are ideal for this jam. Scraping off as much of the white pith inside the peel as possible reduces bitterness and gives a clearer jam.
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