Orange Marmalade Jam

1. 1 Oranges≈ $3.80 per kg 250 g
2. 2 Lemon≈ $4.70 per kg 20 g
3. 3 Sugarpack 1 kg ≈ $1.60 170 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Scrub the oranges¹ and lemon², then cover with boiling water for 5 minutes. Slice thinly with the peel on and remove the seeds.

2. Add 100 ml water and simmer covered over low heat for 20 minutes, until the peels are soft.

3. Add 170 g sugar³, bring to a boil, and cook for 25–30 minutes, stirring.

4. Check for doneness: a drop of syrup on a cold saucer should hold its shape and not run.

5. Sterilize a 0.25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0.25 l jar up to the shoulders and close with the lid. Place the jar in a pot of hot water and sterilize for 10 minutes from when the water comes to a boil, then seal.

7. Turn the jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 2 weeks.