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
Preparation
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.
Description
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