Marmalade.

Marmalade Matters | Pam Corbin:
Makes approximately 6 x 450g jars
1kg Seville oranges
1 sweet orange (optional)
100 ml lemon juice
150- 200g sharp cooking apples, peeled and finely grated
2 kg Demerara sugar  -  for a lighter marmalade use a mix of Demerara and granulated sugar, for a darker, richer marmalade replace with 100g of Demerara with Muscovado sugar.

Scrub fruit and place in large heavy based pan with 2 litres of water.
Place a plate on top of them to keep them immersed.
Cover, bring to the boil, then simmer for approximately 2 hours until the orange skins are  very tender and you can piece the skins easily with a fork.
Set aside to cool.
Place a nylon sieve over a bowl.
Break the softened oranges in half and scoop out the pips and pith and put in the sieve.
Using the back of a spoon rub to extract the juice from the pips and pith.
Add this to the cooking water (you should have approximately 1.8 litres).
Make up with water if less.
Cut the peel and flesh into shreds as you prefer (thin, medium or thick) and return to the measured cooking liquid with the sieved juice.
Add the lemon juice and the apple and bring to boiling point.
Reduce the heat a little,  add the sugar (no need to warm) and stir until completely dissolved.
Bring to a rolling boil and boil rapidly (15-20 mins) until setting point is reached.
Remove from heat, allow to rest for 5 minutes before potting up and sealing in sterile jam jars.

- Seville Orange Marmalade - David Lebovitz: "Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)"

- 11 Steps to making Amazing Marmalades - The Good Soup:

- How to Slice Citrus Fruit for Marmalade - Hitchhiking to Heaven
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