Portakal Reçeli

Carefully peel the navel oranges, ensuring to remove as much of the white pith as possible while keeping the peel intact. Cut the navel orange peels into thin strips, approximately 0.5 cm wide and 3-4 cm long.

Place the cut navel orange peels in a pot and cover with cold water. Bring to a boil, then drain the water. Repeat this blanching process at least three times, changing the water each time, to remove bitterness from the navel orange peels. For a milder taste, you may repeat up to five times.

After the final blanching, drain the navel orange peels thoroughly and set aside.