Orange Marmalade by Anne Hyde-Smith
Scrub oranges and lemons. Place in a large saucepan. Cover with 2 pints of water. Cover with lid and simmer for about 1 hour until fruit is quite soft. Lift out fruit, reserving water. Cut each fruit in half and scoop out the pith and pips into a saucepan. Add remaining pint of water to pith and pips, bring to boil and simmer for 10 minutes. Finely chop the soft peel and return to pan containing water. Add the sugar (previously warmed in the oven) and strained water to pith and pips. Stir over low heat until the sugar has dissolved, then bring to the boil and cook rapidly until a set is obtained- takes about 20 minutes. Draw pan off the heat, spoon away the scum (or stir in a knob of butter) and allow marmalade to stand for 20 minutes to cool. This ensures even distribution of peel. Ladle the marmalade into warm dry jars, cover and seal immediately.