Orange Marmalade

2kg oranges

2kg sugar

2 lemons

Water

Put 2 or 3 small ramekins or bowls into your freezer to be cool.

Place the citrus in a pot and pour in the water until just about covered. Boil on a strong simmer for 20-30 mins until softened. Keep this water.

Let the oranges cool and then scrape out the innards leaving a thin rind. Separate any meat from the pith into separate containers. Cut the rind into whichever thickness you feel appropriate. Thicker for chewier marmalade, thinner for more spreadable.

Any rind and seeds should be placed into a muslin bag and boiled up in the same water liquor from earlier until further softened so that more pectin can be squeezed out of the rind.

Once again in this water liquor your 2kg of sugar, stir until dissolved. Add in your rinds and meat and your squeezed out pectin. Now you will simmer your mixture for at least 20 minutes. 

There are three tests:

Once your mixture hits 105C and not over, it should be done.

Stir a wooden spoon in the pot, remove and let the mixture run off. If it separates into 2 drops, it's ready.

Put some of the mixture into you pre-refrigerated bowls and place in the fridge for 10 minutes. It should then have the texture of marmalade when checked on.

Store in jars and do whatever canning process you need. Enjoy on muffins!