How to make marmalade

Step 1

Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan.

Step 2

Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.

Step 3

Preheat the oven to 140C/275F/Gas Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).

Step 4

Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan.

Step 5

When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan.

Step 6

Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved.

Step 7

Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface.

Step 8

Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing.

Step 9

When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools.