6
1 hour 45 minutes

Ingredients

  • 1kg oranges, ideally Seville
  • 2l water
  • 1 1/2 lemons, juiced
  • 750g of soft brown sugar
  • 750g of caster sugar

Method

1
Halve the oranges and juice them. Pull away any white pith and pulp and reserve along with the pips – these contain pectin, which is what makes your marmalade set
2
Finely slice the leftover skins and place into a heavy bottomed pan with the water and orange juice
3
Place the pips, pith and pulp into a muslin cloth and tie to secure. Place the muslin bag into the pan and bring to a simmer. Cook for 1 hour
4
Stir in the sugars and keep simmering for a further 15 minutes until completely dissolved. Keep stirring to avoid the sugars from sticking and burning
5
Take the pan off the heat then cover and leave to set overnight
6
Spoon the marmalade into sterilised jars and seal