Orange Marmalade

Wash and slice the fruit to your preferred thickness.

Add 1.5 litres of water for each 500 g of fruit. Leave to stand overnight.

Cook on the stovetop until tender, approximately 1 hour.

Add 500 g of sugar for each 500 g of fruit pulp (water and fruit).

Cook quickly until the marmalade sets, approximately 15 to 20 minutes. Setting time depends on the quantity in the saucepan. To test, dip the side of a wooden spoon into the pot and lift it out; when the marmalade drips off in a long, slow drop, it is generally ready.

Remove from the stove and skim any scum from the surface.

Bottle into hot, sterilised jars and leave to cool.

Cover the surface of the marmalade with a round of greaseproof paper dipped in brandy. Seal with a lid.