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Oxford Marmalade
(adapted from "50 Step-By-Step Homemade Preserves" by Maggie Mayhew)
The characteristics caramel colour and rich flavour of a traditional Oxford marmalade is obtained by cutting the fruit coarsely and cooking it for several hours before adding the sugar.
(Traditionalists say that only bitter oranges such as Seville should be used to make marmalade. Although this isn't always true, it is most certainly the case when making Oxford marmalade).
Makes about 2.25kg/5lb (I got 4 bottles of 250ml)
Ingredients :
900gm/2lb Seville (Temple) oranges (I use 6 oranges, about 1kg)
1.75 litres/3 pints/7-1/2 cups water
1.3kg/3lb/6-1/2 cups granulated sugar, warmed ( I only use 1-3/4 cup, which is sweet enough!)
Suggestions?