Thick Cut Orange Marmalade
By: Diane
Published: Thursday, August 5, 2010 - 12:39pm

Ingredients




4 Large Oranges
1 Juice of Lemon
700 milliliters Water
600 grams Sugar

Preparation

1 Wash and slice the oranges in half. 2 With a metal spoon, scoop out the flesh, leaving the pith behind. 3 Put the flesh, juice and pips into a blender and blend until smooth. 4 Push through a fine sieve into a pan, disregarding the bits left in the sieve. 5 Remove the pith from the skins of 2 of the oranges.  I found the easiest way was to scrap the pith with a metal spoon. 6 Slice the skins thinly or a thick as you like them in your marmalade. 7 Add sliced skins to pan. 8 Pour in lemon juice and water. 9 Bring to the boil. 10 Reduce to a simmer and cook for  1 1/2 hours or until the fluid has reduce by half and the rinds are soft. 11 Over a low heat add the sugar. 12 Stir until sugar has dissolved. 13 Cook for a further 10 minutes. 14 Mean while place a small plate in the refrigerator. 15 After 10 minutes cooking the marmalade, take the plate out of the refrigerator, spoon a little onto the cold plate. 16 Return plate to the refrigerator. 17 If the marmalade on the plates sets after about 2 minutes, then the marmalade is ready. 18 If not cook for a further 10 minutes and try again. 19 When cooked pour marmalade into sterilised jars.

About


There's nothing quite like Thick Cut Orange Marmalade made from oranges that have just been picked from the orange tree.
Fortunately I have a friend who has orange trees and had an abundance of oranges, so I decided  to try out
this recipe that was given to me some years ago.
Once tried you will never want shop bought Orange Marmalade again.