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1.
Sterilize jars. Boil them for 10 minutes in a large pot with hot water. Do not lift jars and lids with your hands but with tongs and place them on a spread-out tea towel.
2.
Peel oranges with a citrus peeler. Be careful not to peel the white pith between the flesh and the peel, otherwise it will become bitter.
3.
Cut the orange peels into pieces as fine as you like.
4.
If you do not want to process the orange peel immediately, you can soak the peel in orange juice and store it in the refrigerator.
5.
Pour the peel with 750 ml of orange juice and 250 ml of apple juice.
6.
Put 300 g of sugar together with 7 g of apple pectin into a pot and mix carefully. Then add the orange mixture.
7.
Bring the mixture to a boil while stirring constantly and continue until the marmalade has boiled vigorously for at least three minutes.
8.
Fill the orange peel paste into sterilized jam jars.
