The problem with my first recipe for making marmalade is that peeling and preparing the raw fruit throws up a lot of the volatile oils in the orange peel that I cannot stomach, leading to needing to round up a helper to do that bit for me.
This time I tried another method in which the fruit is poached whole so that the peel is already soft and cooked when it is chopped up, and doesn't therefore spray orange oils around the place.
