Easy Bitter Orange Marmalade

Things have been a bit quiet here at Carole's Cupboard. I've been experimenting with sourdough; I may put a post up on that on another day.

Yesterday I was clearing out the fruit bowl and I found three oranges in the early stages of mummification - the skins had gone all dry and hard. So I decided to use them to make some marmalade.

I cut each of the oranges in half, then into thin slices using a very sharp knife. I put them in a saucepan, covered them with water, brought it to the boil then simmered for about an hour, until those old dry skins had softened. I then added about the same weight of the oranges in sugar (I forgot to weigh them, so I had to guess!) together with a cupful of water, and brought the whole thing back to the boil again. I had a quick taste, there was plenty of sweetness and a bitter tang from all the pith and peel, but nit enough tartness for my taste. So I added a pinch of citric acid. I then simmered for about 20 minutes, and voila! A jar of marmalade.

Notes:

• There is a bit more peel than jelly in my marmalade. I like a chunky marmalade. However, a drop more water might have made it more spreadable.

• Don't worry about the pith - it contains a lot of pectin which sets the marmalade, and gives it the bitter flavour. Don't leave the pips in, though!

• You could use lemon juice instead of citric acid to make your marmalade more tangy.