- 2 2/3 lbs (1.2 kg) oranges, washed and scrubbed (about 7)
- 2 cups (500 ml) orange juice
- 5 1/2 cups (1.4 litre) sugar
- Juice of 1 lemon
- Peel the oranges. Cut the flesh into 2.5-cm (1-inch) cubes. Set aside. Finely chop the peel.
- In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
- In a large saucepan, combine the orange peel, flesh and juice and sugar. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
- Add the lemon juice and cook for 1 minute.
- Pour the marmalade into jars.
Peeling the oranges means that you remove the peel and the thin white membrane (pith) that protects the citrus fruit segments. With a knife, simply cut off both ends of the orange. Place the fruit on one of its flat bases, to remove the peel of citrus fruit flesh, slide the blade of a knife from top to bottom, then remove any excess pith.
This technique is called "blanching" the skin, an important step to reduce the bitterness of most citrus.