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Orange or Seville Orange Marmalade

6 servings

Ingredients

• 6 pcs oranges
• 2 pcs lemons
• 1.5 pcs bitter Seville oranges
• 2 l cold water
• 1 kg hard sugar (same weight as fruit mass)

Instructions

1. Peel half a dozen oranges, 2 lemons, and 1-2 bitter Seville oranges, remove the seeds, cut the peels into very fine strips, and the pulp into slices.
2. Weigh the fruit mass and add 2 liters of cold water per kilogram of fruit, let stand for 24 hours.
3. Then place on the heat and cook very slowly until the peel is soft, without adding more water; let stand in a porcelain container for another 24 hours, then weigh the mass again.
4. Add 1 kilogram of previously clarified hard sugar to 1 kilogram of fruit mass and cook both for 20-30 minutes, but no longer, as prolonged cooking will make the peel hard again.
5. Before sealing the jars, place a piece of rum-soaked paper on top of the marmalade.

Modernized from a treasured 19th-century German cookbook.