This recipe is by Yuko, who is a TOIRO’s beloved member and also a super-talented pastry chef. She taught me how to make orange marmalade step-by-step and it was like a magic. As the orange parts get cooked down in the donabe, the color became brighter, and eventually the most delicious marmalade was made. While many marmalade recipes use only half amount of the rind from the oranges, Yuko’s version uses all the rind, and it creates the beautiful texture without making it too chunky or bitter. Also, the amount of sugar used in this recipe is much less than regular marmalade recipe. So, it’s not very sweet, but it’s so full of flavors and delightful.