Seville and blood oranges have a particularly good flavour for marmalade. Since it's quite a lengthy process, it's worth making a large quantity as it will keep for up to a year in air-tight jars. Since I made this - I haven't stopped eating it. It's great on toast, but equally good served with cheese or vanilla ice cream!
Wash and rinse glass jam jars and lids. Let them dry in a moderate oven (180 degrees c) for 15 or 20 minutes.
I am so glad I tried this recipe. The flavour of this marmalade was incredible and well worth the effort. I would never have thought of adding vanilla or rum to marmalade but it works a treat. We've finished a whole jar already and I only made it the other day! - 07 Feb 2013 (Review from Allrecipes UK & Ireland)
This marmalade is adicting! I love having it over whole wheat toast or with plain yoghurt. I brought it to work and everyone loved it. Thanks for the recipe! - 10 Mar 2011 (Review from Allrecipes UK & Ireland)
I usually make jam with jam sugar because it is so convenient and you can also cut down on the sugar but I did not want to mess with those wonderful oranges I bought to make this. I exactly followed the recipe. It is rather involved for a jam recipe but absolutely delicious, I am glad I did not take any shortcuts. - 27 Feb 2014 (Review from Allrecipes UK & Ireland)