A lower sugar version of the classic breakfast preserve. We use unsweetened apple juice to cut the sugar while maintaining an intense fruit flavour.
Cut the oranges into thin slices. Remove the pips and tie them in a muslin bag. Place the orange slices in a preserving pan with the apple juice and the pips. Bring to the boil then simmer very gently for 30-40 minutes, or until the orange peel can be pierced easily with a fork. The mixture will be very thick, with little liquid.
Add the jam sugar and stir over low heat until it has completely dissolved about 5 minutes. Bring to a good rolling boil then bubble for 4 minutes. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)
Remove the muslin bag and leave the marmalade to stand in the pan for 15 minutes to cool a little, and to allow the peel to settle; pot in sterilized jars, seal and label.