My Great Granny’s Marmalade

Makes 3 jars

Ingredients

750g seville oranges 1.75L water 1 lemon, juiced 1.5kg granulated sugar 15g butter

Method

Add the oranges and water to a large pot. Bring to the boil then cover and simmer for 1.5 hours or until the oranges are soft when pierced with a fork. Remove from the water and allow to cool slightly. Half the oranges scoop out the pulp into a muslin cloth and tie tightly. Finely slice the peel and return to the water along with the pulp. Add the lemon, sugar and cook over a low heat stirring frequently to dissolve the sugar. Bring to a boil and cook for 20-30 mins or until setting point is reached. This can be tested by spooning a small amount on a plate and chilling for 15 mins. If not thickened, return the pan to the heat for 5 more mins, then test again. Note, whilst cooking squeeze the muslin bag to release the juice and pectin from the pulp. Once setting point has been reached, stir through the butter then leave to stand for about 30 mins. Spoon into sterilised jars.

I take flavours from other things I’ve eaten and combine them into my baking