Ingredients
- 120 g maple syrup
- 3 oranges
- 1 leftover vanilla bean (shell only)
- salt
To prepare the orange peel marmalade, cut the oranges in half and squeeze them. Drink 2⁄3 of the juice and save the rest.
Cut into strips the peel of the oranges and place them in a heavy cast iron saucepan with the maple syrup and the dried vanilla shell cut into small pieces. Also add the orange pulp left in the juicer filter.
Cook for 2-3 minutes, then add the remaining orange juice.
Bring to a boil, lower the heat and cover: cook for about 1 hour. Towards the end, add a pinch of salt.
Blend the jam with an immersion blender to make it creamier and serve to taste with an almond cake.
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