Ingredients
- 2 large oranges, quartered and deseeded
- 2 cups sugar
- 2 Tbsp lemon juice
- water, as required
Directions
Peel the oranges, reserving the peel. Blend the orange flesh into a smooth mixture and top up with water to match the volume of sugar (e.g. 2 cups of orange mixture for 2 cups of sugar). Finely slice the orange peel into strips, adjusting the size of the slices to the desired chunkiness of your final marmalade.
Add everything to a heavy-bottomed pot and bring to a boil while stirring constantly. Back down to a steady simmer and cook until soft and thick, about 45 minutes. Optionally, check using The Cold Plate Test by freezing a plate and placing a drop of the marmalade onto it. After 10 seconds the mixture should have jellied. If it’s still runny, continue simmering the marmalade until it passes the test.
While relatively hot, spoon into clean jars and keep in the fridge. Chill overnight before serving.