Marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water. You can make this marmalade with any citrus fruit. Try blood oranges, tangelos, mandarins or cumquats.
- 1 kg oranges
- 600 g (2 ⅔ cups) caster sugar
- ¼ cup Cointreau (optional)
- Place the oranges in a large saucepan and cover with water. Bring to the boil and cook for 1 hour, until soft. Remove the oranges and reduce the cooking liquid to 80 ml (⅓ cup). When the oranges have cooled, peel them, discarding the pips, and purée the flesh. Strain the purée and add it to the cooking liquid.
- Finely shred the peel – you’re aiming to get 100 g – and add it to the cooking liquid, along with the caster sugar. Bring to the boil, add Cointreau (if using) and reduce heat. Cook until it achieves a syrupy consistency, stirring frequently.
- Test for setting point by putting a teaspoon of marmalade onto a chilled plate. Tip the plate; if the marmalade runs, cook for a further 5 minutes, then try again. Pour into sterilised jars while still hot and enjoy as soon as it’s cool.