1 kg (2 lb) Seville oranges
1.2 litres (2 pints) boiling water
2 kg (4 lb) preserving or granulated sugar


1.Preheat the slow cooker if necessary. Put the whole oranges into the slow Cooker pot, cover with the measurement boiling water and put an upturned saucer on top of the oranges to stop them from floating
2.Cover with the lid and cook on low for 8-10 hours or until the oranges are tender.
3.Lift the pot out of the housing using oven gloves and leave to cool overnight. The next day, lift the oranges out of the slow cooker pot, draining well.
4.Cut into quarters, scoop out and discard the pips, then thinly slice the oranges.
5.Put the sliced oranges and the liquid from the slow cooker pot into a preserving pan or large saucepan, add the sugar and heat gently, stirring occasionally, until the sugar has completely dissolved.
6.Increase the heat, and boil for 20-30 minutes or until setting point is reached. Warm 6 sterilized jars in a low oven for 5 minutes.
7.Ladle the hot marmalade into the warm jars, cover the surface with waxed discs, add cellophane jam pot covers and secure with elastic bands or screw the jar lids in place. Label and leave to cool. Store in a cool place until required.
8.FOR DARK GINGER ORANGE MARMALADE, cook the Seville oranges with 75 g (3 oz) peeled and finely chopped fresh root ginger in the slow cooker as above.
9.Make up the marmalade with the sliced oranges and ginger as above, using 1.5 kg (3½ lb) preserving or granulated sugar and 500 g (1 1b) light muscovado sugar.

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