2 sweet oranges
1lb sugar per 1lb fruit and liquid
Boil whole fruits with enough water to float them. Cut open fruit, remove innards, strain pith and pips through muslin or seive, then cook quickly until you get a set. This is Jan 2008 marmalade and took ages to get a set (burnt the pan). Missed the jam thermometer bitterly. Resolved to find more instructions for the recipe next time.
Dark marmalade (Katherine’s recipe)