- 5-6 whole oranges
- 2 cinnamon sticks
- Juice of 1 lemon
In a large pot, add water and boil the oranges for about 1 hour until well softened and then strain them. Weight the oranges and finely chop them. Put the chopped oranges in the pot and add the sugar and the cinnamon sticks (sugar should weigh half of the oranges’ weight i.e. if the oranges weigh 1 kilogram you will need 500 grammars of sugar).
Bring to boil on high heat and continue cooking the marmalade for about 20 minutes, stirring often. Once the jam starts to jell, add the lemon juice and remove from heat. Put it in sterilized glass jars. Close them tightly and turn them upside down. Let the jars to cool completely and then turn them back to their prior position. Remember that when the marmalade cools down, it becomes thicker.