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Method:

• Peel oranges with a potato peeler. Take care not to remove the white pith with the peel. If the peel is too soft, try using a grater or zester.
  
  
• Slice the peel finely into 1cm lengths.
  
  
• Squeeze the oranges and roughly chop their remains.
  
  
• Place the remains of the oranges in a saucepan with 2 cups of water and boil for 15 minutes.
  
  
• Drain mixture through colander and reserve liquid; discard solids.
  
  
• Place the orange juice, peel and one cup (250mL) of drained water from orange remains in large, heavy based 6 litre pot.
  
  
• Add the CSR Marmalade Setting Sugar over a low heat; stir until dissolved. Do not allow to boil at this stage.
  
  
• Add a knob of butter, increase the heat and bring to a full rolling boil (a boil that cannot be stirred down) for 10 minutes.
  
  
• Remove from heat and check the set. Skim off any foam.
  
  
• Stir to distribute the peel evenly. Bottle immediately.

To test for a set: after boiling, remove pot from heat, and put a small amount of the marmalade on a cold plate. Allow to cool and then push a finger gently through this. If the surface wrinkles, the setting point has been reached. If not, return to boil for and retest at 2 min intervals.

Makes approximately 1.5kg of marmalade.