7 large oranges (1.3kg), washed and scrubbed clean
2 1/2 litres water
125 ml lemon juice
1 kg granulated sugar
2 tbsp brandy
Put oranges and water in a large saucepan. Bring to a boil then simmer uncovered over a gentle heat, for one to one and a half hours until the orange skin turns soft.
Remove oranges with a perforated ladle and leave aside to cool slightly. Slice off four sides of the orange leaving a neat square of orange flesh in the centre.
Cut the (sliced off) orange rind into very thin strips. Chop up the remaining orange flesh. Discard any seeds. Return the chopped orange and sliced rind to the saucepan. Add the lemon juice and bring to a boil over a moderate heat for 30 minutes until liquid is reduced by half.
Add sugar, stir over a gentle heat without boiling until sugar has dissolved completely. Bring to a boil, uncovered, over medium-high heat, stirring frequently (about 30 minutes) until marmalade jells. Stir in liqueur. Fill warm, sterilised jars or bottles to the brim with marmalade.
(1) In choosing oranges for marmalade, always pick the big ones with a very thick skin.
(2) When boiling the oranges do not use high heat as the oranges will burst.
(3) To test if oranges are ready, use a satay stick to prick through the skin after boiling. If it can be pierced easily, the orange skin is soft enough.
(4)Brandy is used in this marmalade as a preservative. You can choose to use 2 tbsp brandy or 1 tbsp brandy and 1 tbsp cointreau.