James Moffat
There is nothing quite like homemade orange marmalade on hot buttered toast. You want a reasonably thin skinned orange for this recipe; seville oranges are perfect.
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Ingredients
Method
1.Peel the oranges, removing rind and white pith separately. Slice rind thinly; reserve half the pith. Quarter oranges; slice flesh thinly. Reserve any seeds. Tie the reserved pith and seeds in muslin.
2.Combine rind, flesh, muslin bag and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on High, for 2 hours. Discard the muslin bag.
3.Measure fruit mixture; allow 1 cup sugar for each cup of fruit mixture. Return the orange mixture and sugar to slow cooker. Increase heat to Reduce on High (see Test Kitchen tip); boil, uncovered, for 40 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars; seal immediately.
To test for readiness, take a small plate and put it in the freezer for 5 minutes. Dollop a small amount of hot marmalade on the plate and if after a few minutes it has ‘jelled’ or turned to a jelly like consistency, then it is ready.
Many new slow cookers have a function called “reduce” or “simmer”. If your slow cooker doesn’t have this function, transfer the mixture to a saucepan and boil it, uncovered, until it is ready. It will take less time than the slow cooker, so check it sooner.
Note
