Orange Marmalade: Traditional Hand-Cut Recipe for Perfect Set

Instructions:

1. Clean the fruit: Scrub the oranges and lemon thoroughly under hot water to remove any dirt or residue.
2. Separate and Slice the Peel: Cut the fruits in half and squeeze out the juice, reserving it. Scrape out all seeds, pith, and membranes, placing these scraps into a muslin or cheesecloth square to create a 'pectin bag.' Tie securely. Slice the remaining orange and lemon peel into thin strips.
3. Soak: Place the sliced peel, the reserved juice, the pectin bag, and 8 cups (2 L) of cold water into the large stockpot. Cover and leave to soak at room temperature for a minimum of 12 hours, and preferably 24 hours. This step is crucial for softening the rind.
4. Initial Boil and Softening Simmer: Bring the soaking mixture to a rolling boil over high heat, then reduce immediately to a gentle simmer. Simmer for 1–1.5 hours until the peel is completely translucent and tender when pinched. If the peel is tough, continue simmering.
5. Remove Pectin: Once the peel is soft, remove the pectin bag carefully using tongs. Squeeze the bag thoroughly over the pot to extract the concentrated pectin liquid. Discard the spent bag.
6. Add Sugar: Increase the heat to medium-high. Add the sugar to the pot and stir continuously until every crystal has completely dissolved. Do not proceed until the mixture is smooth and clear to prevent crystallization.
7. The Fast Boil and Setting Test: Once dissolved, bring the mixture to a very rapid, rolling boil. After 15–25 minutes of rapid boiling, begin testing for the set point (220°F / 104.5°C). Alternatively, use the Wrinkle Test: chill a teaspoon of marmalade on a frozen plate for 30 seconds; if it wrinkles when pushed, the set point is reached.
8. Rest and Skim: Once set, remove the pot from the heat and allow the Orange Marmalade to stand for 10–15 minutes. This resting period helps distribute the peel evenly. Skim off any excessive foam or scum from the surface using a slotted spoon.
9. Jarring and Sealing: Ladle the hot marmalade into hot, sterilised jars, leaving 1/4 inch (6 mm) headspace. Wipe the rims clean and secure the lids tightly. Allow the jars to cool completely at room temperature until the lids seal with a 'pop'.