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Wash the oranges well and peel them. You can do this with a sharp knife to remove the outer peel and the white part, leaving only the pulp of the orange. Next, cut the pulp into small pieces.
If there are seeds in the pulp, remove them and place them in cheesecloth or a tea bag to infuse during cooking. This will help the jam to thicken naturally thanks to the pectin released by the seeds.
In a large pot, add the peeled and cut oranges, lemon juice, sugar and water. Mix well and bring the mixture to the boil.
Reduce and cook over low heat:
Reduce the heat to medium-low and cook the mixture over low heat, stirring occasionally. The jam will be ready when the mixture has thickened and acquired the desired consistency. The operation can take approximately 45 minutes to 1 hour.
To test the consistency, place a small amount of jam on a cold plate. If when you run your finger over the jam a wrinkle forms that doesn’t come off easily, it’s ready.
Remove the seed bags if you have used them and pour the hot jam into sterilized glass jars. Leave to cool before covering the jars.
Store the jars in a cool, dark place. Homemade orange marmalade usually lasts several weeks in the refrigerator.
Now you have delicious homemade orange marmalade ready to enjoy with your breakfasts or as a side dish!
