(Our recipe)

3 kg (6 1/2 lb) whole oranges (tarocco or moro)
4 organic oranges
2 whole lemons
900 g (2 lb) sugars
2 vanilla beans

Time:
preparation: 50 minutes plus resting time
cooking: about 90 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: n.c. (kCal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)

Choose the quality of oranges very well: they must be very sweet and with few seeds (tarocco, called also Italian blood oranges are the best).
Peel the oranges and then remove all traces of white pith. The white part of the peel is tasteless and spongy. You have to obtain about 1,7 kg of peeled oranges.
Squeeze the lemons.
Cut the oranges into pieces, remove their seeds and put them in a deep saucepan; save any juice that leaks out!
At this point add the lemon juice and sugar.
Stir very well, cover the saucepan and let all rest for 24 hours.
Meanwhile get the jars washed and well dry.
The day after bring the orange mixture to a boil in the same saucepan, add the vanilla beans, lower the flame and simmer for about 90 minutes, stirring frequently, or until the sugar starts to form threads.
Meanwhile peel the organic oranges; remove the white part of the peel with a small, sharp knife. Bring a small pan of water to a boil, add the peel of organic oranges and cook for about 15 minutes. Then drain them and cut into thin strips. Add them to the marmalade 15 minutes before switching off the flame.
Ladle the marmalade into the glass jars and let them sterilize at least 30 minutes.
Preserve them in a cool, dry place.

The doses are enough for 5 eight-ounces jars.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".