Regular peeling oranges cannot be used. Peeling oranges are called Mandarins or Satsumas. Use juicing oranges like the Spanish Seville variety. They have a good pectin content which helps in setting of the marmalade. Do not add extra pectin to set the marmalade
Do not use any preservatives, the sugar itself acts the preservative. Make in clean environment, marmalade lasts longer
Used and cleaned jam bottle can be used to store this marmalade. Wash in warm soap water, sterilize in hot water or just wash it off thorougly with hot water and leave to air dry in a warm place, with bottle sideways so no dust can enter the bottle directly. Do not touch or wipe the interior of the glass bottle when it is dry
Once jam is transferred to bottle store in cool dry place. When opened, store it back in refrigerator
Remember to keep the juices overnight
Thick cut marmalade can also be made, I prefer the fine variety where, orange peels are shred into thin strips it makes marmalade easily spreadable and flavours get distributed evenly