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Begin by scrubbing the oranges and removing the buttons from the tops of the fruits. Next, cut each of the oranges in half and juice them. Keep the juice to one side whilst you prepare the peel. To prepare the peel, take a sharp knife and slice the peel, pith and remaining fruity flesh into either thin, medium or thick shreds, depending on your preference. Be sure to keep the thicknesses consistent. Once you have sliced everything, put it all into a bowl with the orange juice and add 2.5 litres of water. Now comes the boring part! Leave this to soak overnight, but no more than 24 hours.
Soaked? Okay, throw the whole lot into a preserving pan and bring to the boil. Once boiling point is reached, reduce the heat and simmer slowly, with the pan covered, until the peel is nice and tender. This will usually take around 2 hours; the heavenly contents of your marmalade pan should have reduced by a third.
Now stir in the lemon juice (remember – freshly squeezed is best) along with the demerara sugar and bring your marmalade back to the boil. Stir constantly until all of the sugar has dissolved. Continue to let the mixture boil until the setting point is reached. This should take between 20-25 minutes. Once setting point has been reached, remove from the heat and allow to cool for about 10 minutes – slightly longer if you went for really thick shreds. After cooling, give the marmalade a soft stir to get rid of any scum. Your marmalade is now ready to be poured into warm, sterilised jars; a jam funnel is the easiest way to achieve this without spilling any down the sides of the jars. The jars should be sealed immediately and labelled accordingly. The marmalade will keep, unopened, for up to 2 years but you will most likely have eaten it much sooner; it’s delicious!
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