Sweet Orange Marmalade - Forki

Real Fish Jelly Obtained

1. Wash the oranges thoroughly by scrubbing the skin with a new stainless steel fiber scrubber, without using soap (ensure that it is not a scrubber with soap embedded or one that has been used for washing dishes).
2. Cut off the top and bottom ends of the oranges.
3. Make five cuts from top to bottom on the orange skins, without reaching the pulp; only the skin needs to be cut.
4. Insert a tablespoon between the skin and the pulp to remove the five pieces of skin.
5. Bring the skins to a boil in tap water (this water will NOT be used further) over low heat, covered, for 10 minutes.
6. Drain the peels and ensure they are completely dry.
7. Using a tablespoon, scrape off the white part from the interior of the peels. It is not necessary to be thorough, as leaving a bit of the white part will not cause any harm.
8. Clean the orange segments of any white parts that may have adhered. Reserve the peels.
9. Cut each segment into four or five pieces.
10. Weigh the segments and peels. Note the weight on a piece of paper to calculate the amount of sugar that needs to be added.
11. Calculate and weigh the necessary sugar. Divide the sugar to be added into three parts as follows:
12. 50 grams to mix with the pectin (if using it).
13. Approximately half of the remaining sugar.
14. And approximately the other half remaining.
15. Weigh the pectin and mix it with the initial 50 grams of sugar.
16. Finely julienne the boiled peels. Reserve.
17. Bring the julienned peels (alone) to a boil with the water from the recipe for 10 minutes.
18. Add the segments to the pot and let the fruit simmer alone for an additional 10 minutes.
19. Add the first half of the sugar and.
20. Continue adding the remaining half of the sugar while stirring constantly. Let it cook over moderate heat for another 10 minutes, continuing to stir.
21. After this time has passed, add the other half of the sugar while continuing to stir.
22. Use the hand blender to achieve the desired texture.
23. Let it cook for about 10 more minutes, stirring occasionally.
24. From this point, monitor the temperature constantly. Allow it to boil until it reaches 102 °C at sea level or 100 °C at roughly 1,500 m altitude.
25. In theory, for the jam to be perfect, we should reach a concentration of 32-34 degrees Baumé (this is achieved when the temperature reaches 104-105 °C at sea level). This process can take quite some time, and the fruit may become overcooked and the mixture overly caramelized.