Delia's version of Mary McDermot's original recipe. Dark, thick, chunky, bitter. Takes two days to make and lots of heat. Technically a "concentrated" marmalade with more than 65% fruit peel. Also known as "Dundee marmalade", this is the original marmalade recipe. Note: the technique of poaching the oranges first in this recipe really is so good you might want to use this in every recipe.
"If you like Robertson's Seville Orange Marmalade, you will like this recipe, as the results are better, in my opinion. If you like North American marmalade like Sheriff's Marmalade, don't bother making it, buy it in the store. If you have never made cooked jams before, try making jams before you try marmalade. Making marmalade is a lot more time consuming than making jam."