SEVILLE ORANGE MARMALADE

PREP + COOK TIME 1 HOUR 45 MINUTES (+ STANDING) MAKES 10 CUPS

1kg seville oranges, scrubbed 2 litres (8 cups) water

2kg white sugar, approximately

1 Slice oranges thinly, reserve seeds. Combine orange slices and the water in a large saucepan; stand, covered, overnight. Place reserved seeds in a small jug, barely cover with water; stand, covered, overnight.

2 Bring orange mixture to the boil. Reduce heat; simmer, covered, for 1 hour or until rind is soft.

3 Meanwhile, strain seeds, reserve liquid; discard the seeds.

4 Measure orange mixture – you will need 1 cup of sugar for each cup of orange mixture. Return orange mixture to pan, then add sugar and reserved liquid; stir over high heat, without boiling, for 3 minutes or until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 30 minutes or until marmalade jells when tested.

5 Pour hot marmalade into hot sterilised jars; seal immediately.

Label and date jars when cold.