Orange Marmalade (Tutlee Bourd-ann)

This again is a Tata-staple.  I was craving some of this orange tutlee on toast this weekend so I called her up, and here goes!  Note, this recipe quantity makes 6 litres of marmalade (12 500 ml jars)!  You're welcome to make any proportion of this recipe.

• 12 medium oranges
• 2 lemons
• 2 grapefruits
• 3 kg sugar (yes, three whole kilograms!)

Wash and dry the fruit.  Slice the oranges, lemon and grapefruit into quarters and then thin slices about 2-3mm thick.  Put the fruit in a large pot and simmer over medium heat.  Allow the fruit to fully cook, approximately 1 hour, stirring frequently. Once the fruit is cooked, add in the sugar and stir until well dissolved.  Allow to simmer until it comes to a full rolling boil, at least 30 minutes.  To test whether or not the marmalade is complete, drop a small spoonful into 1/2 a cup of cold water.  If the marmalade sinks to the bottom quickly, it's done.  If not, let simmer for a little while longer.  If you'd like a thicker marmalade, add in one package of fruit pectin when you add in the sugar.    

Pour the hot marmalade into jars that have been sterilized and cover with sterilized lids  (your choice of size). Close tightly until fully cooled or overnight.  Store for up to two years.

Makes 6 litres.