In Greek: μαρμελάδα πορτοκάλι, pronounced mar-mah-LAH-thah por-toh-KAH-lee
Two ingredients, no preservatives, and no pectins. This Greek recipe for orange marmalade is simple and delicious.
- Navel oranges with thick skins
Grate the external dark orange peel off the oranges and discard.
Score the inner peel in 5-6 strips and peel off. Place the whole peeled oranges in a pot and boil with a little water until they fall apart when pricked with a fork.
Press the pulp through a sieve.
Calculate the amount of sugar: Measure the pulp by the cup and use the same quantity of sugar (i.e, 1 cup of pulp, 1 cup of sugar).
In a large pot, add the orange pulp and sugar and boil until well melded.
Cut 1/2 of the orange peel into very thin slices and boil in a separate pot until soft and translucent. Add to the orange pulp and boil for 3-4 minutes.
Remove the marmalade from the heat and allow to cool completely.
When it cools to room temperature, store in sterilized jars.