I could not call myself connoisseur, but my husband loves this and I have to hide the jars so that my guests can enjoy it too!
This is a weekends work, not much work, but time is needed. Read below…
2 kg Seville oranges
150 mml fresh lemon juice
4 kg demerara sugar
1. Scrub the oranges and remove the buttons. Cut in half and squeeze out the nice into a big bowl.
2. Peel what you can from the best of the halved oranges and cut this peel to a thickness that you like.
3. Add to the bowl of orange juice and cover with 5 litres of water, to soak overnight, or for 24 hours.
4. Transfer to a preserving pan and bring to the boil, then simmer slowly, covered, until the peel is tender. (This might take 2 hours plus and the contents of the pan should reduce by approx. 1/3rd.
5. Sir in the lemon juice and sugar and bring to the boil, stirring until all the sugar has dissolved.
6. Now you need to boil rapidly until setting point is reached ( I test with a teaspoon on a cold white plate to see if it is too runny. Note the long you boil the more tawny the marmalade is).
7. Leave to cool for 30 plus minutes (otherwise the peel might sink to the bottom of the jars)
8. Pour into warm (otherwise the glass jar might break) STERILISED jars and seal immediately.