Thread by @lifesafeast

I do orange and citrus marmalade a few different ways. For sweet Maltese oranges and bitter Seville oranges I do it this way:

Clean oranges. Slice each in half. Juice the oranges. Recuperate the seeds and place in a muslin bag or the foot end of a clean stocking & knot securely.

Place the juice in a large non-reactive recipient (I do 6 kilos of oranges at a time and use a large plastic bucket for this).

Cut the orange rind halves again in half then quarters. Pull out and discard any spongy center or really thick membranes if necessary. Then cut

them - in batches - into tiny dice/pulp in a food processor. Add that to the juice and try to push all this pulp/rind into the juice to wet.

Cover this and leave for the night.

Next day, place this in your large cooking recipient/jam pot and add liquid (I add 1 cup water or

unsweetened fresh local apple juice for 6 kilos oranges). Place on the stove over the heat/flame and bring just up to the boil. There's not a lot of liquid as the rind pulp has soaked up the orange juice so stir up from the bottom as it heats to keep from burning. You'll hear the

juice and pulp sizzle and will feel that the mixture is hot.

OOOP - you should have weighed your juice + pulp/

Take this weight and calculate the sugar. For bitter oranges I use 850 grams sugar per 1000 grams pulp/juice. For sweet Maltaise I use 650 grams sugar per 1000 grams

orange pulp/juice.

Calculate the sugar, remove the jam pot from the heat, add the sugar, cover again and leave overnight. Again.

On Day 3, cook. It should take about 40 minutes to cook and set (again, I cook large quantities). As you stir the mixture with your wooden spoon you

will notice a couple things: the solids will rise to the top then sink to the bottom then will disperse throughout - this is a sign that it's done. The liquid will deepen in color a bit, and the bubbles will get smaller, thicker, slower. Then test with a cold spoon for set. The

gel as it cools will thicken enough that it leaves a trail when you run your finger through it and it will feel tacky on your fingers.

Jar.