A fun and fruity recipe for a rainy weekend.
Place a small plate into the freezer. This will be used later to test if the marmalade is ready.
Give the oranges a good scrub, taking care to remove any traces of dirt and grit.
Place the whole oranges into a large heavy based saucepan with lemon juice. Place a plate on top of the oranges to weigh them down, and bring the water to a boil. Reduce to a simmer and cover. Cook gently for two hours, or until they are soft enough for a knife to go through them easily.
Remove the oranges from the liquid and transfer to a bowl. Allow to cool. Strain the cooking liquid and pour back into the large pan. Add the sugar and return to a low heat. Simmer until the sugar has dissolved.
Cut the oranges in half – save any juice that escapes and pour back into the pan. Place a large piece of muslin over a bowl. Scoop pith and pips out of the oranges and place them into the muslin. Tie it up with kitchen string. Squeeze the muslin bag into the pan, catching the pulp and thick juices. Add the muslin bag to the cooking liquid.
Finely slice the peel – the thickness depends on your personal preference.
By now your sugar should have dissolved in the cooking liquid. Add the peel and turn the heat up. Boil rapidly until setting point is reached. This should take approximately 20 to 30 minutes. Remove any foam that rises to the surface or add butter (as per cut)
Test the setting point by removing your plate from the freezer and placing a small amount of marmalade on it. If it wrinkles when you push your finger through it, it’s ready. Alternatively, use a sugar thermometer and cook it until it reaches 110C.
Remove from the heat, and leave the peel to settle for 15 minutes before transferring into sterilised jars.
Makes 2kg marmalade – (8 x 250g jars)
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