For the orange marmalade, wash the oranges, dry them and grate the peel over a plate with a fine grater.
Then squeeze the oranges. Measure out the juice, it should be pretty much 1 liter. Add the grated orange zest to the juice.
Put the anise seeds in a paper tea filter or a piece of linen tied with twine.
Bring orange juice to a boil with the anise seeds, then fish out the packet. Add the preserving sugar and simmer for about 4 to 6 minutes, skim and pour the orange marmalade, boiling hot, into twist-off jars.
Preparation Tip:
Decorate the jars with the orange marmalade with a fabric hat.