Makes 5-6 x 450g jars
Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep to one side. Using a sharp knife, slice the peel, pith and all, into thin, medium or chunky shreds, according to your preference. Put the sliced peel into a bowl with the orange juice and cover with 2.5 litres of water. Leave to soak overnight or for up to 24 hours.
Transfer the whole mixture to a preserving pan, bring to the boil them simmer slowly, covered, until the peel is tender. This should take approximately 2 hours, by which time the contents of the pan will have reduced by about one-third.
Stir in the lemon juice and sugar. Bring the marmalade to the boil, stirring until the sugar has dissolved. Boil rapidly until setting point is reached, about 20-25 minutes. Remove from the heat. Leave to cool for 8-10 minutes - a little longer if the peel is in chunky pieces - then stir gently to disperse any scum, pour into warm, sterilised jars and seal immediately. Use within 2 years.
Recipe from River Cottage Preserves Handbook
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