1 1/2cupswaterplus extra to boil the peel in a small pot and discard
Peel the oranged with a potato peeler to get smooth strips of the orange rind without the white pith. Using a paring knife slice the orange peel into long matchstick like strips.
Place the saucers or small plates in a freezer carefully to cool.
Add water to a small pot and add the matchsticked orange peel. Boil the orange peel in the water and then drain the water. Repeat this process 2 more times so that you have boiled and drained the water with the peel 3 times.
While the peel is being boiled slice the oranged into sections and using the paring knife remove the flesh of the oranged from the white pith and remove any seeds. Dice the orange flesh into small chunks and set aside.
Add the orange pieces, 1 cup of sugar and 1 1/2 cups of water to the pot with the boiled and drained orange peel. Bring the ingredients to a low boil and stir until the sugar has been completely dissolved.
Turn up the heat and bring the mixture to a rolling boil for about 20 minutes to reduce the liquid. Then take a small spoon and drop a little of the mixture onto the cold plate from the freezer and wait a minute. Using your finger push your finger across the cooled mixture and if it wrinkles the marmalade is done. If it doesn't then continue to boil for another 5 minutes and try again.
Once the marmalade has passed the wrinkle test and creates a wrinkle when tested remove mixture from heat and let rest for about 10 minutes. Then pour the cooled contents into a small glass preserves jar with a lid and place in the fridge to set for 24 hours.
Use on toast, scones, or in marinades as you see fit!
Store for up to a year in a sealed glass year in a cool dry place. Once opened best eaten within the first 3 months but will last up to a year.