Orange jam

Ingredients:

• 800 g oranges, 4-5 medium-sized
• 1 lemon, finely grate the zest and squeeze out the juice
• 6 tbsp of water
• 1.7 kg of sugar
• Special equipment: 10 (230 ml) screw-top jars with lids, a wide-mouth funnel, tongs, a ladle, a 12-quart saucepan

Preparation:

1. Wash the oranges and lemon thoroughly. Cut the oranges into slices about 0.5 cm thick and remove the seeds. Stack the orange slices and cut them into quarters. Place the oranges in an 8-quart stainless steel saucepan.
2. Add the lemon zest and juice with water, turn the heat up to high, and bring to a boil for about 10 minutes. Once the mixture comes to a boil, reduce the heat to maintain a strong simmer and cook, stirring frequently, for 40 minutes or until the oranges are very soft.
3. While the fruit is cooking, fill a large saucepan (at least 12 quarts) 3/4 full with water and bring to a boil. Place the jars and rings, funnel, ladle, and tongs in the boiling water, making sure all items are submerged. Simmer for 10 minutes. Turn off the heat, add the lids, and leave everything in the saucepan until the jam is set.
4. Meanwhile, place a small dish in the freezer. Increase the heat to bring the orange marmalade to a boil. Add the sugar and stir continuously until it reaches 105-106°C, then continue cooking until the marmalade darkens, about 15-20 minutes.
   
   

   Note

   
   You may need to adjust the temperature to prevent it from boiling over. Test the jam's readiness by placing a teaspoon of the mixture on a chilled plate and letting it sit for 30 seconds. Tilt the plate. The mixture should be gelatinous. If it's runny, it's not ready.
5. Using tongs, remove the jars from the water and place them on a clean towel. Place a funnel over the jar and use a ladle to fill the jars one-third full with jam. Repeat until all the mixture is used. Wipe the rims and threads of the jars with a damp paper towel, then place the lids on top and screw them on tightly.
6. Return the jars to the pot of boiling water, making sure they are not touching the bottom of the pot or each other. (If you don't have a jar sterilizer, try using a round metal pie plate or a mesh basket. You can also place a folded kitchen towel in the bottom.) Add additional water, if necessary, to cover the jars by at least 3 cm. Boil for 10 minutes.
   
   Using jar tongs, carefully remove the jars from the water, place them in a cool, dry place, and let them sit at room temperature for at least 24 hours. After opening, store the jam in the refrigerator. Unopened jars of orange jam can be stored for up to 6 months.