One of my favorite jams, cooked by Laurence.
Even our English hosts, who are big fans of orange marmalade, love it for breakfast.
The Recipe
Ingredients for 5 pots:
Time: 1 hour the day before + 1 night of rest + 45 minutes of cooking
675g WHOLE organic bitter oranges
1 orange juice
1.6 liters of water
1 kg of sugar
1 pinch of salt
The day before
Wash the oranges.
Cut all the oranges in half.
Squeeze the juice from the oranges, collecting all the seeds, rich in pectin, and keeping the peels of the bitter oranges . Discard only the pulp of the oranges and the peel of the juice orange .
Gather all the orange seeds in a muslin cloth. Tie it tightly.
Using a small spoon, scrape the peels to remove the remaining white skin.
Cut the bark into strips as you wish. You can choose the thickness of the bark (thin, medium or wide).
Transfer the juice from the oranges into a copper jam pan.
Pour in the water, add the seed mousseline, the orange peel strips and a pinch of salt.
Bring to a boil then reduce heat and simmer for 20 minutes.
Off the heat, pour the sugar into the basin and mix.
Cover and let sit overnight.
The day after
Bring back to the boil then reduce the heat to medium.
Cook until the marmalade sets, stirring occasionally (cooking takes about 40 minutes).
After 10 minutes of cooking, remove the seed mousseline and continue cooking for 30 minutes . If you have a thermometer, it should read 105°C (small ball). Otherwise, test by placing a little liquid on a very cold plate; the liquid should stop flowing in 1 or 2 seconds.
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