Orange Marmalade

Orange Marmalade

Ingredients
Makes about 2 kg (4-5 lb) of marmalade
1.3 kg (3 lb) Seville oranges
1.3 kg (3 lb) sugar
2 lemons
2.8 litres (95 fl oz) water
Instructions
Cut the oranges in half and squeeze the juice out into a jug. Put any pips and squeezed flesh into a muslin bag.
Scrape out the membrane and as much white pith as possible from the orange halves and place it in the muslin bag.
Finally, cut the orange peel into thin strips and set aside.
Squeeze the juice from the lemons and add to the orange juice.
Place the muslin bag, juice and peel in a large pan together with the water. Bring to the boil and simmer gently for 2 hours.
Turn off the heat and allow to cool enough that you can put your hand in.
Remove the muslin bag and squeeze out as much of the gooey liquid that you can back into the pan.
Add the sugar, bring to the boil and continue boiling until the temperature reaches 105°C/220°F on a candy thermometer (see Notes).
Allow to cool for 10 minutes and remove any scum that may be on the top of the marmalade.
Spoon into hot, sterile jars and seal.
 Tips
If you don’t have a candy thermometer you can check if it will set by putting a teaspoon of the marmalade on a cold plate and leaving for 1 minute. If it doesn’t flow after that time then it is ready to put into jars. If it does flow simply continue boiling for another 5 minutes and check again.