Marmalade with Orange and Lemon Peel

Ingredients:

• Sweet orange – 1
• Lemon – 1
• Water – 400 ml
• Sugar – 250 g

 Method:

• Wash orange and lemon thoroughly with fresh water.
• Pat dry the fruits, slice their outer layer (zest) using a peeler, cut the sliced outer layer into thin strips (about 1 inch) and keep aside.
• Cut the fruits into half and squeeze the juice.
• In a bowl, add juice, cut peel strips and 250 ml water.
• In another bowl, add waste peel with white pith, seeds and remaining water.
• Keep the two bowls in refrigerator overnight.
• The next day pressure cook the contents separately.
• Allow them to cool.
• Squeeze out the juice from the contents with waste white pith and seeds.
• Add this juice with real juice (with cut peel strips) and measure the total quantity.
• Bring it to rapid boil, add sugar (adding sugar depends on your taste) and simmer for about 1-1 1/2 hours or till it reaches the jelly point.
• Jelly point is judged by the thick consistency of the boiling liquid (when you take the juice in a spoon and tip, it forms a coating).
• Turn off heat and allow them to cool.
• Store in a sterilized container and refrigerate.
• Serve with bread toast.