Simple recipe for Orange Marmalade
1 kg oranges
1 1/2 cups sugar to one cup of pulp
Cut the oranges in half then thinly slice across the orange halves.
Place into a large bowl and pour over enough water to cover. Stand overnight.
Place into a pot. Cook over a medium heat until the rind is tender, this may take between 15 and 30 minutes.
The thickness of the peel and the thickness of the slices will vary the cooking time.
Measure the cooked orange pulp and return to the pan with the sugar, stir over a low heat until dissolved.
Bring to boil over a high heat, reduce the heat and simmer until the marmalade jells when tested, this could take anywhere from 1-2 hours.
To test the marmalade place a saucer in the freezer. Place a teaspoon of the cooking marmalade onto the saucer and allow to cool, the marmalade should jell on the plate and not run when the saucer is tipped up.
Be careful not to over cook or this will produce a dark syrupy marmalade.
Allow to cool in the pan then pour into sterilised jars .