Orange Marmalade

Method

• Place the orange and water in a large bowl. Cover with plastic wrap and leave to stand overnight.
• Transfer to a large saucepan and bring to the boil over medium heat. Reduce heat and simmer for 1 hr or until reduced by about one-third.
• Cool slightly, then measure the mixture and add 1 cup of sugar per cup of fruit mixture. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, skimming any dense froth from the surface with a large metal spoon, for 45 mins or until setting point is reached (see tips).
• Spoon into warm sterilised jars.