Most of the recipes are the same! It’s about proportions, so for a kilo of oranges you would use 2 litres of water and 2 kilos of sugar. Plus a lemon but I don’t always bother with the lemon. I use granulated sugar.
You would also need clean jam jars, (I like to use screw on lids so make sure the lids are un damaged , or you could buy cellophane lids, ) , a citrus squeezer , a sieve , a muslin cloth and a large saucepan. A jam funnel is also very useful and saves a lot of stickiness and burns. I also use those waxed paper lids inside the screw on lids.
Wash the jars and lids well, I put them through the dishwasher. I used two kilos of oranges yesterday and filled 10 large and four small jars. Better to prepare more than you use, I always do a few small ones to give away.
Wash the oranges and discard the remains of the stalk.Cut them in half and squeeze out the juice. Pour the juice through a sieve over the pan so you save the pips. When you have squeezed all the oranges get a teaspoon and scoop out all the pith from the orange halves. It comes out easily. Save the pith.
Everything will be a bit sticky so wipe down. Get a sharp knife, cut each orange half into two, put the pieces on top if each other and slice thinly. Ditto the lemon if using.Put all the slices into your pan with the juice, add the water. Put all the pips and pith into the muslin and knot or tie it very securely. Put this in the pan.
Bring to the boil then reduce the heat and simmer for about two hours stirring occasionally until the orange peel feels soft.
At this point put the jars in a low oven , about 50, to warm through .
Also at this point put a couple of small plates in your freezer.
Slowly stir in the sugar and bring the mix back up to a slow boil. Be very careful, it will get very hot, splashes will hurt. Don’t worry about any scummy bits on the surface, this is normal. After about 15 minutes you can test for setting point. Get one of your cold plates and put a small amount of marmalade on the plate . Allow it to cool then push it gently with your finger, if it wrinkles your marmalade is ready. If not boil for another five minutes and test again.
Turn off the heat. If there is still a bit of scummy stuff on the surface stir in a smidge of butter and it will clear. Put the jars as close to the pan as you can but try not to move the pan as the marmalade is lethally hot. Leave the marmalade for a few minutes then start to fill the jars. I put the jam funnel in each jar and use a ladle , I hold a small bowl under the ladle to catch drips. Fill all the jars up to the top. Put a waxed disc on each jar and put on the lid, if using screw tops tighten them as tight as they will go, you will need a tea towel to hold the jars. Wipe any spilled marmalade off the outside with a clean damp cloth. Label when cold.
I will try to upload a picture.