Bitter Orange Marmalade
By gelling with the agar-agar powder, you save a lot of sugar for the bitter orange jam; however, thanks to the honey you do not have to give up a fine sweetness.
Well sealed and stored in the refrigerator, the bitter orange jam can be kept for at least 1 month.
Rinse the oranges under hot water. Remove the zest with a peeler. Thinly slice the pieces of zest. Halve the oranges crosswise and squeeze out through cheesecloth. Reserve any juice created in a pot. Place the remaining orange pulp in a piece of cheesecloth, tie tightly, and place in the pot. Add 1 liter (approximately 1 quart) of water and the orange zest to the pot. Bring the juice mixture to a boil, stirring occasionally. Reduce the heat, and simmer for 30 minutes until the zest is softened.
Remove from the heat, and remove the cheesecloth with the orange pulp. Remove the zest, and let cool.
Pour the juice mixture into a measuring cup to determine the amount of sugar needed. You will need 225 g (approximately 9 ounces) of sugar per 250 ml (approximately 8 ounces) of liquid. Add the juice and sugar to the pot. Squeeze out the contents of the orange pulp into the pot. Return the orange zest to the pot. Simmer the jam for 10-20 minutes, stirring occasionally. Skim any foam that forms on the surface.
After 10 minutes, determine if the marmalade has reached its setting point. Add 1 teaspoon of the hot marmalade to a small cold dish. If the liquid is too thin, continue to simmer. If not, it's ready to place in the jars. Remove the pot from the heat, and fill the prepared, sterilized jars with the marmalade. Seal the jars tightly.
During the cooling time, rotate the jars so that the orange zest distributes evenly in the jars.