Orange marmalade

MAKES 4 CUPS PREP AND COOK TIME 3 HOURS 30 MINUTES

1kg oranges

1 litre (4 cups) water

1kg (4½ cups) white sugar, approximately

1 Peel the oranges, removing rind and white pith separately. Slice rind thinly; reserve half the pith. Quarter oranges; slice flesh thinly. Reserve any seeds. Tie the reserved pith and seeds in muslin.

2 Combine rind, flesh, muslin bag and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on High, for 2 hours. Discard the muslin bag.

3 Measure fruit mixture; allow 1 cup sugar for each cup of fruit mixture. Return the orange mixture and sugar to slow cooker. Increase heat to Reduce on High (see

Test Kitchen tip); boil, uncovered, for 40 minutes or until marmalade jells when tested (see box, overleaf).

4 Pour hot marmalade into hot sterilised jars (see box, overleaf); seal immediately. Not suitable to freeze or microwave.