Recipes+
Ingredients
Method
1.Using a sharp knife, carefully cut flesh and white pith from each orange quarter, leaving just the rind. Process flesh and pith until very finely chopped. Strain mixture into a large heavy-based saucepan, pressing as much liquid as possible through sieve. Discard solids left in sieve.
2.Slice rind thinly. Add to saucepan with lemon juice and the water. Bring to the boil over high heat. Reduce heat; simmer, uncovered, for 1 hour or until reduced to about 2 cups.
3.Slowly add sugar to hot syrup; cook and stir for 4-5 minutes or until sugar dissolves. Increase heat. Bring to the boil; boil, without stirring, for 15 minutes or until marmalade reaches setting point (105°C on a candy thermometer, or see notes). Carefully ladle hot marmalade into hot sterilised jars; seal while hot.
makes 1 litre (4 cups) To test if jam has reached setting point, spoon a little onto a cold saucer and place in freezer for few minutes until cool. Run finger through jam. If surface wrinkles and jam stays in two separate portions, it’s ready. Store marmalade in a cool, dark place; refrigerate after opening.
Note
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