- 6-8 small oranges, weighing about 550 g
- Juice of 1 lemon
- 1.4 litres water
- 1.1 kg sugar
- Cut the oranges in half and scoop out the flesh into a bowl to collect any juice, leaving the pith behind. Keep the shells.
- Put the flesh, juice and pips in a food processor and blend until smooth.
- Push the purée through a sieve into a large heavy-based saucepan.
- Now scoop out as much of the pith from the shells as possible and then slice the rind into very thin strips and add to the pan.
- Pour in the lemon juice and water.
- Bring to the boil and reduce heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.
- Over a low heat, add the sugar and stir until dissolved. Then boil for about 10 minutes.
- After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If not put it back on the stove to cook for a further 5-10 minutes and test again.
- Let the marmalade cool slightly, and pour into the sterilized jars.