INGREDIENTS

METHOD

• Halve the oranges and squeeze the juice into a large stainless-steel pan using an orange juice squeezer. Scoop out the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Get a knife and gently scoop out as much pith from the inside of the peel, don’t go crazy but gently get as much as you can, then finely slice the remaining peel and pith within, like finely slicing an onion if that makes sense. Add the shredded peel and muslin bag with its contents to the 6ltr pot along with the 2.5ltr water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
• Put the pan over medium heat, then bring it up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.) To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.
• Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture.
• Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil, before the sugar is dissolved.
• Increase the heat and bring it up to the boil but do not stir while the marmalade is boiling, let it get to a roaring boil. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again, hence the need for a big pot) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan – in a large pan, this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it’s better to test too early than too late.
• To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If the setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at the setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until the setting point is reached. If you have a sugar thermometer, the setting point is reached at 105C, but it’s good to do the plate test as well.
• Leave the marmalade to stand for 10 mins or until starting to thicken. If there’s any scum on the surface, spoon it off. Transfer the marmalade to sterilized jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store them in a cool, dark cupboard. The marmalade should keep for up to a year.