I love a good marmalade on toast. What I don’t like are the thick chunks of rind or bitterness. If there is white pith in the marmalade, it can mean one of two things. The marmalade is bitter, or it was over processed. It had to be, because the pith is bitter and it is amazing how much pith there is in just two navel oranges. This marmalade is made without pectin. Orange is a high pectin fruit and it is unnecessary to make orange marmalade with additional pectin. Double the recipe for 4X250 ml jars of orange marmalade.
2 large navel oranges
1 lemon
4 cups cold water
3-1/2 cups sugar

• With a sharp chef’s knife cut the oranges into wedges lengthwise.
• Cut the orange flesh out and add to a stainless steel pot.
• With a sharp pairing knife cut the white pith out and discard.
• Discard the seeds.
• Slice the remaining orange rind [lengthwise] into very thin strands.
• Add these strands to the pot.
• Add 4 cups of cold water to the pot and bring to the boil.
• Immediately add 3-1/2 cups of sugar and stir until sugar dissolves.
• Remove pot from heat, cover and set aside for the night. Keep it at room temperature.
• The following day place on heat and bring the mixture back to boil.
• Reduce heat to a slow simmer. Continue simmer, uncovered, for two hours.
• Remove pot from heat.
• With a slotted spoon transfer the orange chunks to a blander. If some rind comes along, it’s OK.
• Puree the orange chunks and then add them back into the pot.
• Continually stirring, bring the marmalade back to slow simmer.
• Skim off foam that forms on top.
• Within 5 minutes, the marmalade is ready. Pureeing the orange chunks really speeds up the pectin development.
• Pour into hot sterilized 250 ml canning jars.
• Top with hot lids and screw bands.
• You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids, they will stay sealed.
• Prepare a dry pack: line a basket or a box with tea towels.
• Encase the dry pack into an old quilt or several blankets and leave it to cool.
• By evening, the jars will have sealed.
• Store the marmalade in a cool, dark place for up to 2 years.

 this was the pith that was removed from 2 navel oranges

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!