1

Juice 6 oranges and chop 1 into small pieces.

2

For the peels, remove the white part inside the skin (bitter) and cut the peels thin.

3

In a deep pot, combine the juice, chopped oranges, the skin, and desi khand.

4

Cook on low heat, stirring frequently until the marmalade reaches a jam-like consistency.

5

Let it cool before storing in jar.

Store in a sterilized airtight glass jar for it to last for months.

Chopped oranges are added so that they can be bitten into. If you want a smooth jam with just the skin, add only orange juice and skins.

Don’t juice oranges and keep it out for long before cooking - will make it bitter.