SEVILLE ORANGE MARMALADE

Makes 8-10 x 500g jars

1.3kg (3lb) Seville oranges

2 unwaxed lemons 2.8ltr (5pt) water 2.7kg (6lb) sugar

Wash and scrub the fruit. Cut in half and squeeze the juice into a large preserving pan. Pull out the membrane and pips from inside the fruit and pile onto a large square of muslin, bring up the corners and tie tightly with string to make a bag. Place in the pan.

Cut all the peel into shreds and add to the pan, with the water. Bring to the boil then simmer gently for 2 hours, until reduced by half and the peel is soft and tender.

Remove the muslin bag and place in a colander over a bowl. Press out all the liquid and, when cool enough, squeeze the bag well to get out all the essential pectin which will make the marmalade set. Add the liquid to the preserving pan with the sugar. Stir until completely dissolved then boil rapidly until the setting point is reached. To test for this, chill a saucer in the fridge. Add 1tsp of marmalade to the saucer and return to the fridge for a few minutes. Push your finger into it – if it wrinkles, it’s reached setting point. Once ready, remove any scum and allow the marmalade to cool for 10 minutes before pouring into sterilised jars (see tip below). Seal and store for up to 6 months.