Orange Marmalade

🥘 Ingredients

• navel oranges 2 large (340 g)
• lemon 1 small (57 g)
• water 2 cups (480 ml)
• granulated sugar 2 cups (454 g)

1. 1

   Wash the navel oranges and lemon well and then finely chop. If you find any seeds, remove and discard them.
2. 2

   Place the fruit in a medium saucepan along with the water and bring to a simmer over medium heat.
3. 3

   Turn off the heat, cover, and let the mixture sit for 24 hours . (Do not skip this step; it is essential for drawing out pectin, softening the rind, and mellowing the bitterness).
4. 4

   The next day, place the saucepan over medium heat and return to a simmer. Let it cook, stirring occasionally, for 20 to 60 minutes , until the mixture is reduced by half.
5. 5

   Add granulated sugar and stir until dissolved. Turn the heat up to medium-high and simmer rapidly for 15 to 20 minutes , stirring frequently to prevent burning, until thick.
6. 6

   Place a spoonful on a cold plate and put it in the refrigerator for 1 minute . The marmalade should gel and hold its shape. If it seems runny, continue to cook for a few more minutes and test again until it sets.
7. 7

   Let it cool completely, then refrigerate in an airtight container for up to {6%weeks}.