3 litres water
2 pinches of salt
about 2kg caster sugar
- Scrub the oranges, thinly slice the oranges into pinwheels – leave the skin on but discard the pips. Put the fruit, water and salt into a large pot. Bring to the boil, lower the heat and simmer gently until the peel is soft; this will take about 2 hrs. Remove from the heat and allow to steep for 24 hours.
- The following day bring to a boil and to every cup of fruit/water mixture add a cup of sugar. Return to the boil and cook for 30 minutes.
- To test whether the marmalade is set, place a flat plate into the fridge to chill. Spoon a teaspoon of marmalade on to the chilled plate and, if it is ready, it will immediately set like sticky jelly. Remove from the heat and spoon into hot sterilised jars.