My first marmalade was made in the middle of a hot december summer, not the most ideal time to be making marmalade but I when I saw it in my Women’s Weekly Preserves and Jams recipe book I knew I had to make it.
I had to add pectin to my recipe because I used Navel Oranges and not the Seville as recommended and I found the jam did not set without it. I also added lemons as well because I prefer a tart flavoured jam.
1kg of oranges and lemons
2kg of white sugar
1packet of Jamsetta pectin
It yeilds 4 pints of Jam and I water bath canned them for 15minutes.
The recipe can be found on page 42 of Women’s Weekly Preserves and Jams