Prep Time 40 minutes minutes
Cook Time 25 minutes minutes
Total Time 1 hour hour 5 minutes minutes
1. I used Spanish navel oranges which had a rather thick skin but were very fleshy and sweet inside. Try and use oranges that are sweet and have a loose, thin skin as it will be easily to chop up the skin.
2. Use a wide based pan or a kadai/wok as it will help the peels to cook faster. The first time I made the marmalade I tried cooking the peels in a small cooker (as it was a heavy based one) and it hampered the cooking process
3. You can use a candy thermometer if you are comfortable with it. When the temperature on the thermometer reaches 218 degrees F keep an eye out. The jam is ready to be bottled when the temperature reaches 220 degrees F.
4. Remember, it is okay to remove the jam when it still looks syrupy even if it has passed all the consistency checks. This is because the mixture will begin to solidify and thicken as it cools. If you wait till the jam mixture thickens completely when it is still cooking you will end up with a hard jam that won't even spread (this happened during my first attempt)