Recipe Ingredient
- 6 oranges (approx. 1kg)
- 1kg sugar
- 1 tbsp citric acid
- 1.2 litres water
- 2 tbsp lemon juice
Instructions
- With a sharp knife remove the pith and rind from the oranges then cut the fruits into quarters. Slice the orange flesh thinly and place in a deep bowl. Keep the seeds aside. Cut the rind into thin strips and add to the orange flesh. Pour in 500ml water and leave aside, covered, overnight.
- Combine the seeds and pith in a piece of muslin, tie up into a bundle and place it in another bowl and leave aside to stand overnight.
- Combine the contents of both bowls with the lemon juice and remaining water. Put into a deep saucepan and bring to a boil.
- Reduce heat to medium and simmer for 40 minutes, covered, or until the rind is soft.
- Remove the muslin bag and add the sugar. Stir gradually over medium heat, without boiling, until the sugar has dissolved.
- When sugar has dissolved, bring to the boil for about 15-16 minutes without stirring or until the marmalade jells. Leave aside for 10 minutes, then pour the marmalade straight into hot sterilised jars. Seal when cold.
