Cara cara navel orange and vanilla marmalade

ingredients

• • 4 medium Cara cara navel or blood oranges
  • 2 lemons
  • 7 cup water
  • 4 cup caster sugar
  • 1 vanilla bean, split, seeds scraped
  • toast, butter to serve

method

• • 1

    Cut oranges and lemons in half from top to base. Thinly slice and remove seeds.

  • 2

    Transfer fruit to a large heavy-based saucepan with water and bring to the boil. Cover with lid, then cook for 30-40 minutes until zest softens.

  • 3

    Add sugar and vanilla to pan. Stir over low heat until sugar dissolves. Bring to the boil, then cook for 35-40 minutes, without stirring, until setting point is reached (see recipe tip).

  • 4

    Discard vanilla, then pour marmalade into warm, sterilised jars and seal. Spread on buttered toast to serve.

notes

• To check the setting point, drop 1 teaspoon of jam onto a chilled saucer and cool to room temperature. If the surface wrinkles when pushed with a fingertip, it’s ready to bottle. If not, continue cooking.