This recipe for orange marmalade is super simple and for a small batch. It makes 2 half-pint jars marmalade.

Tips:
1. To prevent the marmalade from turning bitter, always choose thin-skin oranges. White pitch under the skin has a bitter taste and it makes the marmalade bitter but we need that because it works as a natural pectin. So don’t choose thick-skin oranges.

2. If the marmalade turns thick, add 1/4 cup water and cook again for a few minutes.


Ingredients:
4 small Oranges (thin skin recommended) (1 lb, approx. 450 gm)
1/2 Lemon (juice + zest) (1½ tablespoons lemon juice)
1 teaspoon grated Ginger, optional
1½ cups Sugar
3 tablespoons Water

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