Makes approx. 5 x 450g jars

prep time: 15 mins

Cooking time: 1 hour 30 mins

plus resting time

This is Kingfishers staple marmalade recipe, used each year during Fanny’s Marmalade Competition. Once you’ve got this recipe down to a fine art, why not try adding mixed peel or perhaps a boozy twist? Seville oranges are in season from January to February.

Ingredients

700g Seville oranges

2.2ml Water

1 Lemon, juiced

1.8Kg Sugar

Method

1. Wash the oranges and cut in half. Squeeze out the juice and pips. Cut the peel into match stick thins.

2. Place the orange pips in a muslin bag and place into a bowl with the orange juice, lemon juice, water and orange peel. Cover and soak for at least 24 hours.

3. Transfer to a large pan and cook gently until the peel is soft, about 1 - 1.5 hours. Take off the heat and carefully remove the bag of pips, squeezing gently. Add the sugar and stir until dissolved.

4. Place the pan back on the heat and bring to the boil. Boil rapidly until setting point. This is when a little marmalade can set on a cool plate and ‘wrinkles’ when agitated.