Ogange marmalade

Ogange marmalade

This marmalade recipe is my favorite and not just because of the flavor, but that the ingredients are measured cup for cup so you can use any available container to get it exactly right. Marmalade on fresh toast with a cuppa in the morning is not just for Grandad, although if you gave him a jar for Christmas with a personalized label.. well you will be his favorite for a very long time. Read the preparation guide first for bottle sterilizing methods. Makes about 4 jars.

What you need

10 oranges
2 lemons
2 liters water approx
sugar

The Process

Cut the oranges and lemons in half and squeeze the juice into a bowl for later use.

Now pop the skins, with the pulp still attached to the inside of the skins into a large pot,  cover them with water to the point that they are all just under the surface, put the lid on a leave to soak overnight.

Place the pot on the stove and bring to the boil for about 15 minutes. You should be able to very easily slide a toothpick into the skin.

Now remove the skins and slice them up fairly thin, about 2mm slices and then in half again to give you pieces that are about 4 or 5cm long.

Place the sliced oranges and lemons, the liquid from the pot and the juice that you squeezed out into a container or measuring jug, mark the volume and then return to the pot. Add the exact same amount of sugar to the pot.

Bring the liquid and sugar mixture, simmer stirring every few minutes until the sugar has completely dissolved. (very important)

Now bring it to the boil and cook until the you notice a colour change. This should be somewhere between 5 and 10 minutes. Test it for readiness by removing from the heat and placing a small amount onto a plate, then place into the fridge for 5 minutes, it is ready if it wrinkles up when you push it with your finger. if not boil for another 5 minutes.

Fill your sterilized jars and seal straight away. remember to read the sterilizing info first.