There's nothing quite like Thick Cut Orange Marmalade made from oranges that have just been picked from the orange tree.
Fortunately I have a friend who has orange trees and had an abundance of oranges, so I decided to try out
this recipe that was given to me some years ago.
Once tried you will never want shop bought Orange Marmalade again.
- 4 Large Oranges
- Juice of 1 Lemon
- 700 ml Water
- 600g Sugar
- Wash and slice the oranges in half.
- With a metal spoon, scoop out the flesh, leaving the pith behind.
- Put the flesh, juice and pips into a blender and blend until smooth.
- Push through a fine sieve into a pan, disregarding the bits left in the sieve.
- Remove the pith from the skins of 2 of the oranges. I found the easiest way was to scrap the pith with a metal spoon.
- Slice the skins thinly or a thick as you like them in your marmalade.
- Add sliced skins to pan.
- Pour in lemon juice and water.
- Bring to the boil.
- reduce to a simmer and cook for 1 1/2 hours or until the fluid has reduce by half and the rinds are soft.
- Over a low heat add the sugar.
- Stir until sugar has dissolved.
- Cook for a further 10 minutes.
- Mean while place a small plate in the refrigerator.
- After 10 minutes cooking the marmalade, take the plate out of the refrigerator, spoon a little onto the cold plate.
- Return plate to the refrigerator.
- If the marmalade on the plates sets after about 2 minutes, then the marmalade is ready.
- If not cook for a further 10 minutes and try again.
- When cooked pour marmalade into sterilised jars.