INGREDIENTS
1 kg Gisborne oranges
2 lemons
2 litres of water
2 kg sugar
METHOD
Begin by thoroughly washing your oranges and lemons. Since you’ll be using the peel, it's important to remove any wax or residue. Once clean, halve the fruits and juice them, saving both the juice and the seeds separately. The seeds will help set the marmalade.
Using a sharp knife, finely slice the orange and lemon peels. The thinner the slices, the smoother your marmalade will be. If you prefer a chunkier texture, feel free to cut the peels into thicker strips.
Place the sliced peels, fruit juice, and water into a large pot. Tie the seeds in a piece of muslin or cheesecloth and add this to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1.5 hours, or until the peel is tender.
Remove the muslin bag with the seeds, then add the sugar to the pot, stirring until it dissolves completely. Increase the heat and bring the mixture to a rapid boil. Let it boil for about 15 minutes, stirring frequently to prevent burning. To test if your marmalade is ready, place a small amount on a chilled plate and see if it wrinkles when pushed with a finger.
Once your marmalade has reached the desired consistency, remove it from the heat and let it sit for a few minutes. Carefully ladle the hot marmalade into sterilised jars, sealing them immediately. Allow the jars to cool completely before storing them in a cool, dark place.
