ORANGE MARMALADE RECIPE

1: cut the oranges in half and squeeze the juice out into a jug and squeeze lemons too.

2: put any pips and squeezed flesh of the oranges into a muslin cloth (but discard the lemon).

3: scrape out the membrane and as much white pith as possible from the orange and place it in the muslin cloth.

4: finally, cut the orange peel into thin strips and set aside.

5: place the muslin bag, juice and peel in a large pan together with the water, bring to a boil and simmer gently for 2 hours.

6: now at 1 hour you can remove the muslin bag, (if u want the marmalade to be a little bitter then squeeze the muslin bag or discard).

7: add the sugar, bring to the boil and continue boiling until the temperature reaches 105∞C/220∞F on a candy thermometer (see Notes).

8: allow to cool for 10 minutes and then check the jam on a cold plate, if sets it is ready to transfer in sterile jars.

9: spoon into hot, sterile jars.