The Ultimate Traditional Seville Orange Marmalade Recipe

Measure 8 litres/16 pints water and pour into the preserving pan. Halve the oranges and lemons and squeeze the juice into a jug. Add the juice to the water and place the pips plus any bits of pith onto a muslin square. Tie the muslin square with kitchen string to hold the pips and pith and add to the pan. Shred the orange and lemon peel into thick strips. Don't cut too thin or they will dissolve in the cooking process. Add the peel to the pan. Bring the water and juice up to the boil then reduce to a steady simmer for 2 to 3 hours or until the peel is soft. Remove the bag of pips from the pan and leave to cool until you can hold it in your hand. Add the sugar to the pan constantly stirring until all the sugar is dissolved. Squeeze the bag of pips over the pan and extract as much of the jelly-like substance, this helps with the setting of the marmalade. Stir again. Turn up the heat and bring to a fast boil for 20 mins, check for setting consistency. Continue boiling until the marmalade reaches the setting point (check every 10 minutes) taking care to stir from time to time to prevent the jam sticking to the bottom and burning. Skim off any scum that rises to the surface with a slotted spoon. Once the setting point is reached, turn off the heat and leave to settle for 20 minutes. Spoon the marmalade into the heated jars using a ladle and funnel. Seal and leave to cool. Store in a cool dark place. Will keep up to one year.