Recipe for Bitter Orange Marmalade from the Anglo-Norman Islands

Wash the oranges and lemon, cut them in half and squeeze them. Pour the juice into a bowl through a strainer to catch the seeds. Gather the seeds in a cloth. Cut the orange peels into julienne after removing the remaining pulp and membranes. Pour the water into the bowl and let everything macerate, with the cloth of seeds and the peels, for a complete night (8 to 12 hours).

Bring to a boil over high heat to reduce the juice by one third (for about 1 hour), remove from heat, strain, add the sugar and mix well, return to the heat, bring to a boil, skim off the foam that forms while stirring the mixture. After about 20 minutes, perform the drop test, which should set on a cold saucer to check that the marmalade is set; if not, continue cooking for a little longer.

To finish, pour the marmalade into previously sterilized jars, seal them, and let them cool after turning them upside down. You will obtain 6 to 8 jars of delicious bitter orange marmalade.