Orange marmalade/Blood orange marmalade (Marmelada Portokali)
4 kg oranges or blood oranges, preferable organic
4 lemons, juiced
2 ½ kg sugar
1 ½ l water
jam pectin or gelatin
for the blood orange marmalade, 100 ml Campari
Wash the oranges and cook them with the 1 ½ l water in a pressure cooker for 15 minutes (from when they are under pressure). Remove from the heat and allow to cool enough to open the pressure cooker, then allow the fruit to cool. Slice the oranges in very thin slices and remove all pips. Return fruit and cooking water to the pan, heat again to a boil. Add the sugar and lemon juice. If using blood oranges, add the Campari. Finish by using jam pectin or gelatin following instructions on the packet. Pour into clean, hot jars, twist on the lids and allow the jars to stand upside down for 20 minutes.
Add a pretty label with contents & date, and you have a delicious gift to offer.