Ingredients

• 2 lb oranges
• 2 lb lemons
• 2 lb sugar

Preparation

20 minutes preparation + 45 minutes cooking

Carefully wash 2,2 lb of oranges with a thin rind, and if possible organic. Peel half of them and slice thinly. Slice the remaining ones but without removing the skin. Put them into a receptacle alternating the layers of oranges with the sugar. Leave to steep for 8 to 10 hours, then add the juice of the lemon and put everything to cook in a high-sided pot over a medium heat, taking care to eliminate the foam from time to time. Stir often until the right density is reached, that is when the marmalade no longer slides off a wooden spatula. Pour hot into glass jars, cleaned and dried, and place between the lid and the marmalade a disk of grease-proof paper soaked in alcohol. This operation however does not rule out sterilization, which is done by boiling the sealed jars full of marmalade.