Makes 5-6 x 450g jars

• 1kg Seville oranges (approx. 10 oranges) 
• Juice from 1 big lemon (or 75ml bottled lemon juice) 
• 2kg demerara sugar 

Day 1 

1. Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep it to one side.  
2. Using a sharp knife, slice the peel, pith and all, into thin, medium or chunky shreds, according to your preference.  
3. Put the sliced peel into a bowl with the orange juice and cover with 2.5 litres of water.  
4. Leave to soak overnight or for up to 24 hours. 

Note: you can skip Step 4 if you want to make your marmalade in 1 day. However, it will take longer to tenderise the peel in Step 5. 

Day 2 

1. Transfer the mixture to a preserving pan, bring to a boil and simmer slowly, covered, until the peel is tender. This should take approximately 2 hours and the contents of the pan should have reduced by about one-third. 
2. Stir in the lemon juice and sugar and bring the marmalade to a boil, stirring until the sugar has dissolved.  
3. Boil rapidly until setting point is reached, this should take around 20-25 minutes.  
4. Remove from the heat and leave to cool for 8-10 minutes - a little longer if the peel is in chunky pieces. 
5. then stir gently to disperse any scum and pour into warm, sterilised jars and seal immediately.  

Use within 2 years.

Setting Point: is around 220-222F/104-106C if you’re using a thermometer.  

If you’re not using a thermometer, you can check your mixture it set by waiting until it comes to a rolling boil, then dropping a teaspoonful onto a cold plate. Let it cool slightly, then push the mixture with your finger. If it has a wrinkly surface, your mixture is set. If it doesn’t wrinkle simply put your mixture back on the heat and test again every minute until set.