This is one of my favourite things to make – it makes the whole house smell beautiful. It’s a fiddle (harder work than jam, that’s for sure), but *so* worth it.
Makes 4 standard marmalade-sized jars (454g each), which you’ll need to sterilise by washing in warm soapy water, and then placing in an oven on a low heat. You’ll need:
1kg oranges (I had 8)
1kg sugar
1 lemon
Wash the oranges, and then place in 2 litres of water in a large pan. Bring to the boil, and then simmer for 2 hours. Leave to cool.
Slice open each orange, and scoop out the flesh inside (try and hang onto as much of the juice as possible). You’ll also need to keep the pips.
You’ll need to slice the orange skin into whatever floats your boat marmalade-wise. You tend to like long thin strips, but I have been known to make it fairly chunky. Sling the sliced skin and any juice in a bowl, and put on one side.
Meanwhile, tip all the pips in the remaining water, and boil for 20 minutes. Strain to get the pips out. Chuck the skin/juice back in, and add the sugar. I also added another litre of water at this point, as I didn’t have much left in the pan. Gently let the sugar dissolve on a low heat.
You then need to stick a plate in the fridge. Bring the marmalade to the boil, and then continue to boil for at least 10-15 minutes. You’ll know when the marmalade is ready – take your cold plate and dollop a little mixture onto it – if you can push the mixture with your finger and the surface wrinkles, it’s done. It might take a while for the marmalade to be ready – mine took 45 minutes (I tested at 10 minute intervals).
Quickly divide up the marmalade into the jars, and put the lids on tightly.
It’s perfect on toast, but you are also quite keen on marmalade flapjack and carrot and marmalade muffins.
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