Seville orange marmalade

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Step 1
Peel the fruit, with as much pith as possible.

Step 2
Chop the peel into 3mm strips and put in a large pan.

Step 3
Line a large bowl with muslin.

Step 4
Cut the oranges and lemons in half.

Step 5
Squeeze out the juice over the bowl, dropping the leftover fruit into the muslin.

Step 6
Squeeze any remaining juice into the bowl.

Step 7
Tie the muslin together with string to form a bag for the fruit.

Step 8
Put the bag in the pan with the peel.

Step 9
Add the squeezed juice and 2.5 litres of water.

Step 10
Heat until boiling, then simmer for 2 hours, until the peel is tender.

Step 11
Put a saucer in the fridge to chill.

Step 12
Remove the bag and squeeze the juice into the pan (it’s easiest to put the bag in a colander and press it out with a spoon).

Step 13
Measure the contents of the pan, including the peel, in a jug.

Step 14
Return to the pan and add 450g sugar for every 500ml liquid.

Step 15
Gently heat for 15 minutes, until the sugar has dissolved.

Step 16
Turn up the heat and boil rapidly for 15 minutes.

Step 17
Test the marmalade has reached setting point: put a little on a cold saucer and gently push with the back of a spoon.

Step 18
If it doesn’t, boil and re-test every 10 minutes.

Step 19
Turn off the heat as soon as it reaches setting point.

Step 20
Skim any scum from the surface.

Step 21
Leave to stand for 15 minutes.

Step 22
Spoon or pour into sterilised jars.

Step 23
If using screwtop lids, put them on while the marmalade is still hot and turn upside down for 5 minutes to sterilise the lids.