I had searched the Internet and various books for a good marmalade recipe but I couldn't find one I liked until I found this recipe. The difference between this recipe and the others I had seen was that in this one the fruit is poached before the insides are scooped out and the skin is chopped up.
After poaching and draining the oranges, the skins go all wrinkly and soft. It is then easy to slice the fruit in half and scoop out the flesh and the pips.
The skins are reserved to be cut into strips whilst the pith, flesh and pips are simmered with a little of the poaching liquid for 10 minutes and then strained through a muslin lined sieve.
The chopped orange skins are returned to the poaching water and the liquid from the fruit pulp is added too. The next day, sugar is added to the ingredients and the whole lot bubbles away on the hob for 2-3 hours.
The marmalade was potted up and lids went on whilst hot into sterilised jars. Now although this recipe was easy to follow it does take up time and concentration. It actually took me over 3 days to make as the first day was spent looking for my preserving pan, jam funnel etc etc. Luckily I already had a supply of jam jars, lids and labels stowed away. The second day I poached the fruit (3 hours) and did all the messy part and the third day I actually got around to making the marmalade (2 hours on hob) and potting it up.