- Wash and peel oranges and put the skins to the side – you’ll need them later. Place the flesh of the orange in the food processor and blitz until smooth. Place the orange juice in a large heavy bottomed pan on medium heat with 3 cups of water.
- Once the orange juice starts to boil place the sugar in the pan. Meanwhile take the skin of the oranges and cut into super fine slivers. Place about 50g of the chopped peel into the pot and let cook for about an hour. Place a small saucer in the freezer – you’ll need this to check when it’s almost ready.
- After an hour, place a small spoonful on the frozen saucer. When the marmalade is ready it’ll be a good thick consistency.
- Next you’ll need to sterilize your jars. Wash both the jars and lids in hot soapy water and rinse them thoroughly. Place them in a preheated 140ºC oven for 10 minutes right side up. Ensure the jars aren’t touching each other and in the last 5 minutes place the lids in the oven as well. I don’t like to leave the lids in for too long otherwise the rubber seals in them melt!
Serve on thickly sliced bread with lashings of butter. So simple but so delicious.
Recipe and Photography by Adeline and Lumiere