We have made marmalade in January since the 1980s. The first time I made it, I followed the standard recipe, which involved peeling Seville oranges, chopping the peel then all sort of faffing around boiling the marmalade.
Then I decided to try a simpler approach where I softened the oranges, removed the seeds then blitzed everything in the food processor. This worked, set easily and we have used it ever since. It’s good. We like it quite tart, much less than commercial marmalades.
Wash the oranges, place in a large pan with the lemons and cover with water. Boil till the oranges are soft – about an hour or so. You should have some water left in the pan. Leave to cool. Remove the seeds, retain, then roughly chop the peel and pulp. Blitz in a processor with a bit of water to loosen the mix – you need about a mug and a half of water per kilo of oranges. If you don’t have enough water left from the initial softening, top it up from the tap. Sieve the seeds and pulp to get some of the pulp off – this is boring so give up when you get sick of it. Add the sugar and if the mix is very stiff, add a bit more water. Bring to the boil then boil for about 20 minutes. Put a bit on a plate and cool. If it sticks when you tip the plate, it has thickened enough. If not, boil for a few more minutes.