Makes 8 lb (3.7kg)
3 lb (1.4kg) bitter oranges 41/2 pints (2.7 litres) water
6 lb (2.7kg) granulated sugar juice of 2 lemons
Scrub the oranges and pick off the small disc at the stalk end. Put whole or frozen oranges into a large saucepan with 4 pints (2.4 litres) of the water. Cover with a pan lid and simmer gently for 2 hours until oranges are quite soft test with a sharp knife.
Using a perforated spoon, transfer softened oranges to a mixing bowl. Reserve the cooking liquid. When cool enough to handle, cut fruit in half, scoop out pith and pulp with pips and put into a separate saucepan. Add the remaining 1/2 pint (300ml) water and simmer for 10 minutes. Meanwhile, coarsely or finely chop softened orange peel according to texture liked. Alternatively, pass the cooked peel through a mincer which results in even-sized, very finely chopped peel. (A blender or food processor may chop the peel too finely.)
Add the cut peel to the reserved cooking liquid. Strain the liquid from the pith and pips into the pan and add the sugar and lemon juice. Stir over low heat until the sugar has dissolved. Bring to the boil and boil rapidly for about 15 minutes. Draw off the heat and test for a set. Skim the surface. Allow to cool for 15-20 minutes, then stir once and pour into warmed, dry jars. Cover and seal.
Variation Dark chunky marmalade: Add 1 tablespoon black treacle (for bitter flavour) along with the sugar. If you like, a proportion of brown sugar can be used. Replace not more than one quarter of the total amount of sugar with brown sugar. It froths and causes a lot of scum. Cut the peel coarsely, to go with a bitter flavour.