HOW TO MAKE BLOOD ORANGE MARMALADE

Blood oranges are all the more treasured for the fact that their season is short: they land at winter’s coldest point and finish when spring kicks in. With their ruby interior, they’re brilliant for adding extra pizzazz to marmalade. Spend an afternoon by the stove, stirring, then enjoy for breakfast in the cold mornings to follow.

Makes about 4 medium jars. Store unopened jars for up to 6 months. Once opened, store jars in the fridge. Hands-on time 45 min, simmering time 90 min, plus cooling and standing time.

INGREDIENTS

• 500g seville oranges • 150g blood oranges • Juice 1 lemon

• 1.3kg granulated sugar

YOU’LL ALSO NEED…

Preserving pan or large pan; square of muslin; 4-5 sterilised jars with lids; digital probe thermometer or sugar thermometer. Find a video on how to sterilise jars at deliciousmagazine.co.uk/how-tosterilise-jars

METHOD

1. Wash all the oranges, scrubbing to remove any wax. Halve, then squeeze the juice through a fine sieve into the pan. Cut the skins into quarters, then slice the peel as thinly as you can, adding it to the pan as you go.

Take any pips and pith from the sieve, put in the middle of the muslin and tie with string.

Add the lemon juice and 2 litres cold water to the pan, then tuck in the bag of pith/pips. Simmer for 1½ hours – the peel will be soft. Squeeze out the bag, then discard.

2. Add the sugar to the pan, stirring until dissolved. Turn up the heat and bring the pan to a rolling boil, then simmer briskly until the thermometer reads 104.5°C (it could take 15-30 minutes). Take the pan off the heat immediately and leave for 15 minutes.

3. Ladle the warm marmalade into sterilised jars, then seal with the lids.

Tips from the expert team at delicious.

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