Orange Marmalade

Ingredients

• 24 whole Oranges (Original recipe calls for 24; can be scaled down to 6-8 oranges for a more manageable batch)
• 6 whole Lemons (Original recipe calls for 6; can be scaled down to 2 lemons for smaller batch)
• 1 quantity equal to weight of fruit Sugar, granulated (Best quality sugar; weigh the fruit after preparation and use equal weight of sugar (approximately 8-10 lbs for full recipe))
• 2 large Egg whites (For clarifying the syrup)
• 1 as needed Water (For boiling rinds and making syrup)

Instructions

1. 1Grate the outer rinds (zest) of all the oranges and lemons using a fine grater. Set the grated zest aside.
2. 2Cut each orange and lemon into quarters. Carefully strip off the rinds (peel and pith) from each quarter without damaging the pulp. Keep the pulp and rinds separate.
3. 3Place all the rinds in a large pot and cover with water. Bring to a boil and simmer until the rinds become perfectly tender, about 45-60 minutes. Change the water 2-3 times during cooking to reduce bitterness. Drain the rinds when tender.
4. 4Once the rinds are drained and cool enough to handle, scrape out a little of the white pith from the inside. Cut the rinds into very fine slices or chips, as thin as possible.
5. 5Separate the pips (seeds), skin, and fibrous membranes from the fruit pulps. Place these solids in a bowl, pour some water over them, and strain the liquid through a fine sieve or cheesecloth. Reserve this strained liquid and the pulp separately.
6. 6In a preserving pan, combine the strained liquid from the pulp with additional water and the sugar (equal weight to the original fruit). Beat the egg whites until frothy and add them to the pan. Bring to a boil while stirring. The moment it begins to boil, remove from heat and skim off all the foam and scum that rises to the surface.
7. 7Add a little more water to the syrup, bring back to a boil, and continue skimming. Repeat this process of boiling and skimming until the syrup is perfectly clear and transparent. Strain the syrup through a fine sieve or cheesecloth to remove any remaining impurities.
8. 8Add the sliced peel chips to the clear syrup. Bring to a boil and cook until the chips become quite transparent, about 20-30 minutes. Stir occasionally to prevent sticking.
9. 9Add all the reserved fruit pulp and juice to the pan with the transparent chips. Boil the mixture until it thickens to marmalade consistency, about 20-30 minutes. Stir frequently to prevent burning.
10. 10To test if the marmalade is ready, drop a small amount onto a cold plate. Let it cool for a minute, then push it with your finger. If it wrinkles and congeals (sets), it is done. If not, continue cooking and test again every 5 minutes.
11. 11Once the marmalade has reached setting point, remove from heat and let stand for 10 minutes to allow the peel to distribute evenly. Pour into sterilized jars while still hot, leaving 1/4 inch headspace. Seal immediately with lids.