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1
Wash und rub well the oranges.
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2
Slice the orange peel in half, then quarters, then eighths - top to bottom. Remove peel in strips (eat the oranges!).
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3
Cut strips in half, across the width.
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4
Orange peel, with or without the external part, is bitter. This process removes most of that bitterness without bleaching out the flavor, and softens the peel. Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.
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5
Drain in a strainer or colander and rinse under running cold water.
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6
Repeat step 4 boiling for 3 minutes. Repeat step 5. Total boiling time: 11 minutes.
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7
Place sugar and water in a saucepan and stir until sugar is dissolved.
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8
Bring to a boil over high heat and cook for 5 minutes.
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9
Add orange peel, return to a boil, and cook for about 10 minutes just until the syrup begins to thicken slightly (it should be quite syrupy - but thick enough to coat a metal spoon).
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10
Stir in lemon juice and remove pan from heat.
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11
Allow to cool completely before storing in sterilized jars.
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12
Note. I like to rolls peel strips before cooking them (fixing with a stick) or simply rolling them before placing in the jar.
