INGREDIENTS

• 1kg oranges
• 1 litre of water
• 1 cardamom pod
• 2 cloves
• 1 cinnamon stick
• 1kg sugar

METHOD

1. Combine the oranges, spices and water in a large saucepan. Bring to a boil, then lower the heat and simmer, covered, for about an hour, or until the oranges are very soft and easily pierced with a fork.

2. Lift the oranges out with a slotted spoon, allowing the liquid to drain back into the pot.

3. Cut the oranges into quarters and remove all the pips. Cut each quarter into 4-5 small chunks, or smaller if you prefer the peel pieces to be less prominent in the marmalade.

4. Add the sugar to the pot of poaching liquid and heat gently to dissolve. Once dissolved, bring to a boil, then lower the heat and simmer for 5-6 minutes, skimming away any impurities that rise to the surface. Add the orange chunks & peel and stir in.

5. Boil for 15 minutes, stirring regularly. Check for setting point and continue to boil until it is reached.

6. Remove from heat and leave to cool for a while. Skim away any scum before bottling in sterilised jars. Seal tightly and store in a cool, dark place.