Homemade marmalade

Citrus fruit is in season and if you’re planning to tackle marmalade for the "irst time, these pieces of equipment and ingredients will make it easier

Seville oranges are full of pectin and set better than other citrus fruits. As they are unwaxed, they tend to dry out, so use or freeze them quickly. Choose oranges that are "irm and heavy (about £2.50/kg, Waitrose). A sharp knife is essential to slice the peel – you’ll be there all day otherwise. This Robert Welch knife sharpener (£19.96, lakeland.co.uk) is easy to use if you’re wary of a knife steel. The ceramic wheels guide the blade into making the right angle. Granulated sugar works just as well as sugar with added pectin (which sets faster) or preserving sugar (which leaves less scum on the surface of the liquid). Warm the sugar before adding it so it dissolves easily. A jam funnel has a wide mouth to "it jars and helps to prevent spillages of very hot marmalade. If used deftly, it will also keep the outsides of the jar clean (£5.24, tesco.com). Wax discs save you cutting circles of baking parchment. If you put a disc on top of the hot marmalade, it will melt and seal, and prevent condensation from forming (£2.79 for 200, lakeland.co.uk).