Homemade Orange Marmalade with Tender Zest Ribbons

Directions

1. 1

   Using a vegetable peeler, remove the zest from 3 oranges avoiding the bitter white pith, then slice into thin, even strips with a sharp knife.

2. 2

   Blanch the zest strips in boiling water for 2 minutes, then drain and rinse under cold water to mellow any remaining bitterness.

3. 3

   Juice 6 oranges thoroughly. Halve the remaining 6 oranges and scoop out the pulp with a spoon, keeping it in generous chunks without pressing.

4. 4

   In a large, heavy-bottomed saucepan, combine the blanched zest strips, orange juice, pulp, sugar, and water. Stir to combine.

5. 5

   Bring to a gentle simmer over low heat, then cook at a steady low boil for 40–50 minutes, stirring regularly, until the marmalade thickens and coats the back of a spoon.

6. 6

   The marmalade is ready when it turns glossy and a translucent foam rises to the surface. Ladle immediately into sterilized jars, seal tightly, and invert until cool.