Finally got round to making some marmalade this weekend. I used a recipe for Oxford marmalade I found online - I like my marmalade dark and not too sweet. I notice Wowbagger's recipe upthread uses 2 parts sugar to 1 part oranges but the recipe I used requires a 1:1 ratio. In fact, I had two 1kg bags of Demerara sugar and a bit over 2kg of oranges, to which I added two lemons, so there was more fruit than sugar.
I'm pretty pleased with the results, though there are a couple of things I'll do differently next time. I cut the peel a little on the chunky side, even for my tastes, and I could have let the initial boiling in water stage go on a bit longer - the peel could have been a bit more tender.
Very happy with the flavour, though - my preferred shop-bought brand is Frank Cooper's, which is pretty tangy compared to most brands, but even that tastes rather sweet next to my version. (I might use a wee bit more sugar next time to knock off the slightly astringent aftertaste.)
I have another couple of kilos of oranges to make another batch, and the local greengrocer has plenty in stock at a good price at the moment, so I'll probably get some more and freeze them. I stuck to a plain recipe this time, but I'll probably experiment with some other flavourings for the next lot - a bit of ginger, apples, maybe some grapefruit, a splash of whisky...
d.