Directions

1. 1. Wash the oranges thoroughly in warm water, remove the stalks. Cut each orange in half and squeeze out the juice.
2. 2. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag. Slice the skins into matchstick strips and place these in a cooking pot with the juice; add water until the orange matchsticks are just covered.
3. 3. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of orange skin are very tender. Remove the muslin bag and squeeze out any liquid. Add the Splenda and bring to the boil until it is fully dissolved.
4. 4. Take off the heat and let cool slightly. Taste for sweetness (carefully, this is hot) and add more Splenda if needed.
5. 5. Dissolve the gelatine in the hot water and stir thoroughly into the marmalade mixture.
6. 6. Pour into hot clean jars and seal. Let them cool and then store them in the refrigerator.