Sweet Orange Marmalade

Place orange and lemon flesh into a large saucepan. Finely shred the orange rind, removing white pith (see note). Add 1 cup of orange juice to pan with 1.25L water. Stir citrus mixture over medium-high heat until it comes to the boil. Reduce heat and simmer for 15 minutes or until orange peel has softened. Remove pan from heat.

Add sugar, return to heat and bring to the boil, stirring to dissolve sugar. Boil for 30 minutes, skimming froth from top occasionally. Test marmalade for setting point (see tip).

Remove from heat. Stir in brandy and set aside for 10 minutes to cool. The resting time will prevent the peel from sinking or floating. Ladle into warm, clean jars (see tip). Seal and label. Note: Leaving the pith on the peel can make the marmalade cloudy, although it will not overly affect the flavour. Tip 1: Use a sugar thermometer and cook marmalade until 105°C is reached. Or, place 2 teaspoon of the marmalade onto a saucer and chill in the fridge for 2-3 minutes. Drag your finger through the marmalade; if it remains separated and has a wrinkled appearance, then it's ready. Tip 2: To sterilise jars and lids, wash in hot soapy water. Rinse well and drain upside down on a clean tea towel. Place into a cold oven and heat to 110°C. Turn off the oven and leave jars in for at least 10 minutes.