MARMALADE RECIPE, PUBLISHED IN THE TELEGRAPH IN 1959

This is marmalade-making time. I’ve been finding out who is making marmalade this year. Quite a few men are doing so – particularly, I was told, husbands whose wives have a job.

Men don’t want to do all that cutting up of oranges. Lazy-way recipes win with them.

1lb Seville oranges

2 pints water 2lb granulated sugar (for a really dark, rich preserve use Demerara)

Wash oranges, put whole into a pan with the water. Put on lid and simmer slowly until oranges are so soft that a blunt wooden skewer or knitting needle goes through each with ease. Remove fruit from pan, cut up into chunky pieces.

Save all pips, return these to liquid in the pan and simmer gently for about 10 minutes. This extracts pectin. Strain, return liquid, fruit and sugar to preserving pan.

Stir over a gentle heat until sugar has quite dissolved, then boil rapidly – allowing marmalade to rise well in the pan – until setting point is reached: start testing after 15 minutes.

When marmalade is ready, allow to cool for about 20 minutes. Stir briskly to distribute peel, then pour into hot jars and cover with waxed circles. Cover when cold.