Back to Basics: Orange Marmalade

Method

1. Cut the fruit in half and squeeze the juice retaining the pith and pips in a separate bowl and tie the pips and pith in a muslin bag.
2. Slice the fruit skins finely and place in a saucepan with the water orange juice and lemon juice.
3. Tie the muslin bag to the handle of the saucepan and allow it to fall into the saucepan.
4. Simmer this mixture gently for about 2 hours until the skins are very soft and warm the sugar in a low oven for about 20 minutes.
5. Remove the bag of pips and squeeze the jelly substance out thoroughly and put this jelly into the saucepan along with the sugar.
6. Bring slowly to boiling point to ensure that the sugar dissolves before the mixture boils, then boil rapidly for approx 20 minutes or until 105°C /220°F is reached on a sugar thermometer.
7. You may also test the marmalade by placing a little on a chilled saucer and if it wrinkles then setting point has been reached.
8. Cool for 10 minutes then ladle into sterile jars.
9. To sterilize, wash thoroughly for ten mins at 160 C for ten mins before covering with waxed discs and cellophane and allow to cool.