Homemade orange marmalade. You need 9 oranges, 1 package of dried figs or 1 cup of dried raisins, 3 tbs of acacia honey.
1. Boil the oranges for 5 minutes, then let them cool.
2. Take the skin of one orange and cut it into the thin slices (1mm x 1cm). It will make a nice pop of colour and a difference in the texture in your marmalade.
2. Take the skin of another orange and put it into the blender. (To do only if the oranges are not very bitter already.)
3. Cut the oranges in a way to keep all the juice. (Do it eventually over the pot.) Add the flash of all nine oranges into the blender and blend it all until you get the desired texture.
4. Blend the dried figs, eventually raisins – previously put into the hot water.
5. Put everything into the pot and make it boil. Once the mixture is boiling, lower the temperature and cook it until you get the ‘marmalade’ texture. (You need to stir it less often in the beginning, and much more often as the texture gets thicker, so that you prevent it from burning.)
6. Put the hot marmalade into the marmalade jars. (I use the well washed glass jars which originally contained the chickpeas.) Close them well and turn them upside down so that the lids get sealed by the high temperature. Cover the jars with the blanket and let them cool down naturally. It might take 12 hours.)
You will get approximately 4 little jars of bittersweet orange marmalade. If you wish to store them much longer than it is possible to store them in our household (cca 3 weeks) please google out information about sterilizing homemade food.