Tart's Marmalade

I have never made 'proper' marmalade and wouldn't know where to start, so I am not claiming this as your average thin-cut, but it is sweet and easy and tastes like the real deal.

It is just the sort of marmalade a tart like me would make. And marmalade is supposed to taste a bit tart, so there's your pun.

 I juiced 8 average oranges and used the leftover pulp and peel to make this marmalade.

Cut the peel into thin strips.

Add one pound of jam sugar (it has a bit of pectin in it, but this is a thick confection, so you could just use ordinary granulated if you prefer.)

Also add all the pulp from the juicer.

Place in a large pan and stir to allow the sugar to absorb all the residual juices.

Add about a pint of water and bring the mixture to the boil. Lower the heat to a simmer.

Simmer for about half an hour, stirring regularly and add more water if it looks too thick and sticky.

You need to cook the peel until it is quite soft, so keep the mixture fairly moist, but not too runny.

After half an hour, mash up the peel a bit with a hand-held blender.

Simmer for another half an hour until you have a thick, sticky, jam-like consistency.

Wash out about 5 or 6 jam jars and place in the oven on a tray.

Turn the oven on to 100°C for about 10 minutes.

Meanwhile place the lids on a draining board and fill with boiling water.

Take out the jars and fill with the mixture. Empty the lids and secure firmly on top of the jars.

Cool and label.

If the jars have buttons on the top, they should pop down as the marmalade cools, but don't worry if they do not.

Store the Tart's Marmalade in a cool cupboard or pantry and serve as you would any other marmalade – when the vicar comes to tea, for example.

This is not one of those posh, clear marmalades you'd buy in the shops or at the WI fundraiser stall, but it is fruity and sweet – just like a tart – and tastes deliciousl, so who's complaining?