Making a simple marmalade does not really need special oranges, you can use any you hae already, or buy some on special offer! You can make small batches of this marmalade, too. Just the ticket for breakfast and other uses around the kitchen.
Makes about 1.5kg
1.2kg oranges, washed and scrubbed if necessary
1 lemon, peel away the zest and leave the pith and flesh
750ml hot water
1.2 kg granulated sugar
1. Chop the oranges roughly and remove pips. Do the same with the lemon.
2. Have ready a large sturdy pan, a maslin pan is ideal.
3. Whiz the oranges and lemon in a food processor until the peel is as small as you prefer. Do this
in stages and empty the pulp into the pan.
4. Stir in the hot water and bring the mixture to the boil.
5. Turn down the heat and simmer for about 45 mins until the peel is soft.
6. Stir in the sugar and over a low heat stir until the sugar has dissolved.
7. Bring to the boil and once it has reached a rolling boil, continue to boil for 15 minutes remove
from the heat and then test for setting. Use an ice cold plate and drop a small amount on to it,
allow to cool for a few seconds, then push the mixture gently with your finger it should wrinkle
and remain if it has reached setting point, if not continue to boil for 5 minutes then test again.
8. When setting point has been reached remove from heat and leave for 5 minutes.
9. Ladle into sterile jars and screw on the lids. Allow he jars to cool then label and date them.
10. Store in a cool dark place and once opened store in the fridge for best results.
11. I have kept this successfully for 6 months.