About this recipe:Sicilian oranges are sweet and juicy, perfect to use for marmalade! Use the entire fruit, skin and pulp, adding 400g of sugar for every kilo of oranges. That way you can taste and adjust the sweetness according to your taste.
Wash and dry the oranges well. Slice them, unpeeled, into thin strips; remove the seeds.
Place the orange slices in a heavy-based saucepan; add sugar and cover with water. Cook over medium-low heat, stirring often to prevent sticking, until the oranges have softened, about 1 hour.
Transfer the orange slices to a bowl; mash well to break them up into pieces. Return to the pan and cook for 10 minutes, or until thicker. Taste, adding more sugar if you like.
Ladle the marmalade into clean, sterilised glass jars and seal with tight-fitting lids. Wrap each jar in a tea towel; place in a pot of boiling water and simmer for 10 minutes. Turn off the heat and let the jars cool in the water.
Wipe the jars dry; store in a cool, dry place.
Use it on toast, cakes or as a filling for a sweet tart. I used it for this recipe .