Orange Marmalade
  • 900g (2 lb) Seville oranges
  • 3.6l (6 pints) of cold water
  • Sugar
  1. Slice the oranges as thinly as possible.
  2. Remove only the pips.
  3. Place the sliced oranges and the water in a bowl and leave to stand for 24 hours.
  4. Transfer to a preserving pan and bring to the boil. Keep boiling until the peel is tender.
  5. Take off the heat and allow to stand for another 24 hours.
  6. Weigh the fruit mix, and for every 450g (1lb)of fruit, add 700g (1½lb) of sugar.
  7. Bring to the boil and keep boiling until the marmalade looks clear.
  8. Skim off any scum if necessary.
  9. Leave the marmalade to cool a little before pouring into jars.
Recipe by Jam Recipes at