Take 1.5kg Seville oranges and one large or two medium lemons and put them in a pressure cooker with 1.5 pints (900ml) of water and cook at 10lbs of pressure for 15 minutes. If you don’t have a pressure cooker then boil in a saucepan for over an hour, until the fruit is cooked through. Pierce the fruit to help them sink.
Fish the fruit out of the saucepan with a slotted spoon. When it’s cool enough to handle, cut them in half.
Scrape out the flesh, pith and pips and put it all in a saucepan with the original boiling water.
Set the peel to one side.
Boil the pan-full of fruit matter for five minutes and then pour into a muslin bag suspended over a jam kettle or other large pan.
Add some of the sugar to the liquid in the jam kettle and stir to dissolve.
Cut the peel into fine shreds and add to the jam kettle. Leave to strain overnight.
Day two
Add the remainder of the sugar and thr last 0.75 pint (450ml) of water to the jam kettle.
Put over a low heat and stir until dissolved.
Bring to the boil until setting point is reached. If you are using a jam thermometer, you need to boil for about half an hour after the correct temperature is reached, about 105celcius/221°F.
Either way, the marmalade is ready when it passes the wrinkle test: drop a small amount of marmalade in a saucer and pop it in the fridge for five minutes. If the surface wrinkles when you push it with your finger, it’s ready.
Pour into hot dry jars and cover at once with discs of greaseproof paper soaked in wine vinegar and screw the top on the jar immediately.
