Seville orange marmalade
Makes: 2 litres, enough for 6 x 350ml (12fl oz) jars
Preparation time: 30 minutes
Cooking time: 2 hours 20 minutes
900g (2lb) oranges, zested
1.8kg (4lb) preserving sugar
2 litres of water
1 Wash the oranges and lemon and cut in half. Squeeze out the juice and remove any pips. Put the pips in a large piece of muslin, with any bits of pith. Tie up to form a small bag.
2 Shred the orange peel as finely as possible.
3 Put the juice, peel, water and bag of pips into a preserving pan and bring to the boil. Simmer gently, uncovered, for two hours, until the peel is soft.
Remove the bag of pips and allow to cool.
4 Add the sugar to the pan and dissolve over a low heat. When it is completely dissolved, bring to the boil. Squeeze the bag of pips over the pan to extract all of the sticky jelly substance and stir well.
5 Boil the mixture for 15-20 minutes, until it reaches settling point. Skim and leave to cool slightly. Stir again and pour into sterilised jars.