Orange peel jam
1 kg of oranges (non-treated, if possible)
500 g sugar
450 ml water
Juice of ½ lemon
5-6 drops of orange cream flavor
1 tablespoon orange blossom water
2 tablespoons brandy
1 vanilla pod
Wash and peel the oranges. Cut some of the white pulp of the peels, then cut them into thin slices. Roll each one like a snail and string it on a cooking thread, making a whole necklace of curled peels. Place the necklace in a saucepan full of water. Bring to a boil and cook for 5 minutes, then drain the water. Repeat this two more times, letting the peels boil for 5 minutes each time before draining the water. Rinse well after the last heating.
Pour 450 ml of water and the sugar in a thick-bottomed saucepan. Flavor to taste with the optional aromas. The jam will be as good with and without any added flavors. Then, add the necklace with orange peels. Once the water boils, reduce heat. Cook at tender bubbles about 35-40 minutes.
Check with a cold plate if the syrup is thick. If the jam is ready, a drop of it on the plate will not leak. Then add the lemon juice. Continue cooking for 1-2 more minutes.
Distribute the jam into clean, warm jars. Seal them tight and put upside down to cool. After opening a jar, store the jam in the fridge.