Orange marmalade

Overview

I call oranges after they have been peeled and the membrane removed

First, peel the oranges.
Then remove the thin white skin inside (if you don’t remove it, it will have a bitter taste). Then pour in the sugar and mix well, seal with plastic wrap and leave for 3 hours or overnight. (Put it in the refrigerator or at room temperature not higher than 20 degrees)
Pour the oranges into a thick-bottomed milk pot and bring to a boil over high heat
After boiling, turn to low heat and stir continuously to avoid sticking to the pot.
There will be a layer of foam on the surface, which needs to be removed with a spoon.
Cook until glossy and the water is almost dry, then turn off the heat.
This is the effect after cooling. I prefer it to be thicker. If you don’t like it to be thicker, you can cook it for a while.
Once completed, the thick jam can be stored in the refrigerator for about half a year without deterioration, but it is still best to eat it as soon as possible, after all, this does not add any additives.