Make your own 9
Sarah Churchill, winner of last year’s World’s Original Marmalade Awards, shares her recipe for Seville-orange marmalade
675g1 large fresh lemon whole Seville oranges 1.75 litres water 135g granulated white sugar Equipment Large open pan with lid Sterilised clean glass jars and lids Large spoon A sharp heavy knife Muslin square and string Citrus juicer Jug Jam funnel
1 Cut the oranges and lemon in half and juice them. Pour the juice into the pan with the water and discard the lemon shell.
2 Scrape out any remaining pips and membrane from the orange shells with a spoon or small, sharp knife. Spoon this mix into the muslin with any pips from the juicer and tie into a bag with string. Place the muslin bag in the liquid, hanging the string to the side of the pan.
3 Cut the orange shells into quarters and, then, with the skin side up, slice the skin into the rinds. Choose your thickness of rind to your liking, from fine to chunky. Add these rinds, when chopped, to the liquid and soak overnight.
4 The following day, bring the pan to the boil, then reduce to a simmer and cook gently for two hours with the lid on until the peel is very soft and tender. The liquid should have reduced by a third.
5 Remove the muslin bag and squeeze out any liquid from it into the pan.
6 Warm the sugar in a low oven, then add it to the liquid in the pan.
7 Dissolve the sugar gently and bring the pan up to a rapid boil. Start to test for a set after five minutes. You can do this by taking a spoonful of marmalade and turning it horizontally. If some marmalade hangs from the side of the spoon, the setting point has been reached.
When the marmalade has reached setting point, turn the heat off. Let it stand for a couple of minutes and remove any scum from the surface with a spoon. Stir the marmalade and pour it into your sterilised jars with a jug and funnel. Screw the the lids on immediately.
10 Leave to set for 24 hours, then enjoy!