To finish the preparation - here is just one bite of the result-
- Boiling the base for 50 minutes up to 1 hour, depending on the thickness of the slices, until the peels are translucent
- Removing the bag and squeezing in the pectin
- Boiling down with sugar until the perfect marmalade stage is reached: some like it more runny some wobbly firm.
After one night of soaking I put the pot on the oven and brought it to a quick and vivid boil.
I reduced the heat to medium high and simmered juice and peels for about 50 minutes until the white parts of the orange peels became translucent. From time to time I pressed the bag with the pips and pulp to the bottom of the pot.
I removed the bag from the pot, put it into a sieve and pressed it's juices back into the pot, while using lots of pressure and force - good for the muscles of my upper arms.
2 kg sugar were added to the pot and stirred well.
I had to split the marmalade into two equal amounts to finish the marmalade cooking process because the first pot was nearly filled to the rim.
Then I started to boil down both amounts until the bubbly syrupy stage was reached. This will take some time:30 minutes!
Due to the boiling the volumes were reduced to 2 liters each, so I filled one part back to the other and finished cooking in one pot. From time to time I stirred and also removed any froth and foam from the surface.
After 15 minutes I started the testing of the marmalade - gave a few drops of the syrup on a cold plate and watched wether the liquid was still very runny or running very slow. Gave it 10 minutes more and it was finished. Last step:
After all these testing of the sweet stuff I was craveing for something salty:
Prepared me a roastbeef sandwich with horseradish, black currant jam and pickled gerkins.