Hassaku Citrus Marmalade

1. 1

   Wash the hassaku oranges (I used some pesticide-free oranges that I had been given) and peeled away the orange-coloured part.

2. 2

   Shred and weigh the peel (82 g in this case) and boil and drain it a couple of times to reduce the bitterness.

3. 3

   Remove any remaining peel with the pith (white parts) until you just have the actual fruit remaining.

4. 4

   Take apart the segments.

5. 5

   When doing this, push each segment upwards, as shown in the picture, to avoid losing too much juice.

6. 6

   Weigh the total weight of the segments.

7. 7

   In this case it was 750 g.

8. 8

   Weigh out the sugar to an amount that equals 45% of the total weight of the hassaku orange fruit and peel (which was 375 g here).

9. 9

   Add everything to a pot and place over a medium heat.

10. 10

    Mine turned out like this.

11. 11

    It might have been better to have removed it from the heat a little earlier though.

12. 12

    It became quite a sticky marmalade.

13. 13

    But since I removed all of the pith, it's also become a brilliant orange colour.

* Per serving · 4 servings · Values may vary.

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