This marmalade has still got some way to cook. The bubbles are much too big.
In my opinion, breakfast isn't breakfast without orange marmalade on toasted home made bread.
I like to take advantage of winter fruit and make enough marmalade to last for the whole year. It's also appreciated as a gift by my family and friends. I buy organic oranges and organic sugar from Woolies. I like to use Artemisia afra (wilde als) herb to give it a more bitter flavour. If you don't have wilde als, you can use Leonotis leonurus (wild dagga) or Marrubium vulgare (white horehound), but as these are much more bitter than wilde als, use them more sparingly. Try ten leaves of either.
10 organic oranges
2kg organic sugar
Juice of 6 organic oranges
10 large sprigs of wilde als (optional) see pic>
2.5 l filtered water
Top and tail the washed oranges, cut in halves and finely slice. Cut the slices into quarters. Boil the water and add the wilde als. Infuse for at least an hour. Strain the water and add to the sliced oranges. Heat the mixture until it starts to boil, then switch off the stove and leave over night.
Next day add the orange juice and sugar, and bring the mix up to the boil again. Simmer until it has reduced by about a third and has very small bubbles on the surface.
Test it by putting a small amount on a saucer in the fridge for a few minutes. If it wrinkles when pushed by a spoon it is ready.
Put it into warm, clean jars, and allow to cool. Once it is completely cool you can put the lids on, label and store in the cupboard for many delicious breakfasts. You can tweak this recipe by using some lemon juice or extra bitter leaves, just be brave and experiment.