Orange marmalade

The first time I made this jam, I analyzed various recipes I found online – some used only orange peel, others just the pulp, and many involved wasting a lot of time removing the white pith to avoid bitterness. I chose a combined version, using both the peel (finely grated) and the orange flesh, without the white part. It’s not complicated if you work methodically and have a decent peeler. I… EN: View full recipe: Orange marmalade