Orange Marmalade

For the orange marmalade, peel the oranges and cut the peels into thin strips (1-2 mm thick).

Dissolve granulated sugar in 250 ml of water and simmer the peel strips in it for about 2 hours until soft under observation, add water if necessary, stir from time to time, sugar should not caramelize.

Puree the orange pulp, cook with the cooked peels, the preserving sugar, the preserving aid and the lemon juice for about 5 minutes. Pour the hot jam into prepared jars and seal immediately.

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