for 1000 g

Oranges

1 kg	blood orange, rinsed with hot water, dabbed dry
2 dl	water

Marmalade

450 g	preserving sugar (Coop)
½	lemon, the whole juice

How it's done

Oranges

Use a peeler to peel the oranges finely. Cut the peel into thin strips (yields approx. 70 g) and place in a wide pan. Squeeze the oranges (yields 400 ml of juice), add to the pan along with the water, cover and leave to steep for 8 hours or overnight at room temperature.

Marmalade

Add half of the preserving sugar with the lemon juice to the orange liquid, mix, bring to the boil while stirring, simmer for 1 minute. Add the remainder of the preserving sugar while stirring, then simmer for a further 4 mins.

Filling

Ladle the marmalade into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Leave to cool on an insulating surface.

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