Ingredients

675g Seville oranges
1 lemon
1.4kg granulated, cane sugar
1.75 litres water.

1. Weigh the pan and record the weight. Juice the oranges and pour the juice with the water into the pan. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.

2. Juice the lemon and add the juice to the pan. Put the orange membranes and remains of the lemon into a food processor or mini-chopper and chop finely. Put the chopped
 mixture, and any pips into a 36 cm x 36cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. If possible leave the pan overnight.

3 The next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two  hours. Remove the lid from the pan and set aside. Warm the sugar in a low oven, 120C for 20 minutes.

4. Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon.  Check the weight, the contents in the pan should have reduced to 1.4kg  Do this by weighing the pan with the cooked mixture. Look for the weight of the pan ( see point 1) plus the weight of the contents. If the contents weigh more than 1.4kg, simmer the pan ( without the lid) until the target weight is reached. 

5. Add the sugar to the pan and dissolve it carefully. Put clean jars in the oven to warm through. Bring the pan to a rolling boil and test for a set after 8 minutes using the flake test. Once setting point is reached turn off the heat . Remove the jars from the oven.

6.  Leave the marmalade to cool for 10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.

7. Pour the marmalade, up to the brim into clean, warm sterilised jars and cover with new twist top lids. Leave the jars upright and undisturbed to set.

Pressure Cooker Method

1.Halve and juice the fruit. Pour the juice and 1 litre of water into a pressure cooker with a capacity of 6 litres. Put the pips and any pulpy remains from the juicing into a piece of thin cotton muslin, 36cm x 36cm. Tie this up with string and add to the pressure cooker.  

2. Quarter the halved fruit shells. Turn the shells peel side up and shred the peel Add to the pan. Leave the pan overnight.

3. The next day, bring the pressure cooker to high pressure, turn down the heat and cook for 20 minutes. Let the cooker cool down until it is safe to release the lid.

4. Remove the muslin bag and put it in a sieve suspended over the pan. Using a large spoon press any liquid from the bag back into the pan. Discard the bag.

5. Weigh a preserving pan, empty and un lidded and record the weight. Transfer the mixture from the pressure cooker to the pan. Check the weight of the ingredients in the pan, it should be around 1.4kg. Reduce to the desired weight if necessary by gently simmering the pan, checking the weight every few minutes 

6. Warm the sugar in a low oven, 120C. for 20 mins.

7. Dissolve the sugar over a low heat. Put clean jars in the oven to warm through.

8. Bring the pan to a rolling boil and test for a set after 8 minutes, using the flake test. Once setting point is reached, remove the pan from the heat to cool for 10 minutes. Meanwhile, remove the jars from the oven.

9. Remove any scum with a metal spoon by pushing it to the side of the spoon and then discarding it. Gently stir the marmalade to distribute the peel. Fill the jars to the brim and seal them immediately with new twist top lids. Leave the jars upright and undisturbed to cool and set.