Marmalade

Depending on where you live, it may be cheaper and more efficient to buy a jar of marmalade than make it yourself. However, I like making our own jams and jellies because I can control what I put in it especially the sugar and preservatives.

For this recipe, the amount of sugar will depend on the quality of the oranges, the type of sugar (I noticed in the US the sugar is not as sweet as in Asia and Europe, so we need less here) and your personal preference. It is always best to start with half the sugar called in the recipe and then add on.  I use brown sugar but you could substitute for white granulated sugar.

Ingredients:

5-6 medium size oranges

1 lemon, zest and juice

1 stick cinnamon

6 cups water 

750 grams brown sugar

Canning jars - sterilized in boiling water

Small plate - freeze

Preparation:

1. Cut orange into half and slice it really thin (1/8 inch).

2. Boil oranges, lemon, cinnamon and water in a big pot. Once boil, simmer at low heat, covered, occasionally stirring. Simmer until oranges are very soft and can break easily with gentle pressure of a spoon. 

3. Turn the heat to medium high, slowly add and stir in sugar. Stir continuously until liquid becomes thick. 

4. Take 1 tsp of the liquid and put on the frozen plate. Tilt the plate and if the liquid is runny, it is not ready. 

5. Once marmalade is done, transfer into canning jars and keep in refrigerator. It can lasts up to 1 month.