Scott Hawkins/bauersyndication.com.au
Ingredients
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.
Note
- 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.
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