I made this Orange marmalade in Jan while we were still in Blr. when oranges were in Season. I love the thick skinned oranges. In this recipe I have used Seville oranges which lend themselves wonderfully for a marmalade. I make marmalade without any gelatin so this is slightly runnier than store bought. It helps me achieve the home made feel that instantly family and friends spot. It is therefore more spreadable unlike the marmalade you get in the factory manufactured ones.
Also my proportions of sugar are 3/4 cup of sugar for 1 orange plus juice of 1 orange. You get the most wonderful looking marmalade and the smell is divine on a hot toast or even a warm paratha like you see in the pictures. No spices for me in my orange marmalade please.
2 Seville Oranges
Juice of 2 Oranges
2 cups water
1.5 cup sugar
To begin cut into half horizontally, slice the oranges with skins on a V-slicer.
In a deep pot put the orange slices and add water. It should cover the slices completely. Boil till the oranges are cooked and soft.
Add sugar when you can press the orange skins and they easily crumble. Once you add sugar the cooking will stop. This is very important, if you have uncooked skins in a marmalade, it is a failure. No one likes chewy skins. So doubly make sure the orange slices are cooked only then add the sugar.
Boil till the sugar syrup is thick. Add orange juice at this point. Keep stirring intermittently with a wooden spoon. Be careful while stirring, the sugar syrup splutters a lot. Once it starts coating the wooden spoon the marmalade is ready to be removed from heat. It will set as it cools.
Once it is cool enough to handle, can the marmalade in glass jars. Keep a pretty jar on your table for your breakfast cravings of Orange Marmalade on toast or a methi paratha at dinner time.