Cardamom Marmalade

• 1.5 kg fresh oranges for juicing
• Juice of 2 lemons
• 3.4 liters of water
• 1,8 kg sugar
• 5 cardamom pods crushed and sieved

Halve the oranges and squeeze out the juice. Remove and discard any remaining membranes and pips. Slice the orange peel thinly and put it in a large wide pan with the fruit juices and water.
Simmer gently for 2 hours or until the peel is very soft and the liquid reduced by half.
Add the sugar and cardamom and heat gently, stirring until the sugar has dissolved. Bring to the boil and boil rapidly for about 15 minutes or until setting point is reached.
Take off heat and remove any scum with a serving spoon. Leave to stand for 15 minutes then stir to distribute the peel. Pot and cover.

You can replace the Cardamom with 2 cm. of grated fresh ginger, or even omit it altogether.

You can use Seville oranges instead, in which case you need to use 2.5 kg sugar.