4 cups cold water
3-1/2 cups sugar
• With a sharp chef’s knife cut the oranges into wedges lengthwise.
• Cut the orange flesh out and add to a stainless steel pot.
• With a sharp pairing knife cut the white pith out and discard.
• Discard the seeds.
• Slice the remaining orange rind [lengthwise] into very thin strands.
• Add these strands to the pot.
• Add 4 cups of cold water to the pot and bring to the boil.
• Immediately add 3-1/2 cups of sugar and stir until sugar dissolves.
• Remove pot from heat, cover and set aside for the night. Keep it at room temperature.
• The following day place on heat and bring the mixture back to boil.
• Reduce heat to a slow simmer. Continue simmer, uncovered, for two hours.
• Remove pot from heat.
• With a slotted spoon transfer the orange chunks to a blander. If some rind comes along, it’s OK.
• Puree the orange chunks and then add them back into the pot.
• Continually stirring, bring the marmalade back to slow simmer.
• Skim off foam that forms on top.
• Within 5 minutes, the marmalade is ready. Pureeing the orange chunks really speeds up the pectin development.
• Pour into hot sterilized 250 ml canning jars.
• Top with hot lids and screw bands.
• You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids, they will stay sealed.
• Prepare a dry pack: line a basket or a box with tea towels.
• Encase the dry pack into an old quilt or several blankets and leave it to cool.
• By evening, the jars will have sealed.
• Store the marmalade in a cool, dark place for up to 2 years.