Seville orange marmalade recipe

Step-by-step

1. Place the whole oranges and lemon in a large saucepan and cover with enough water so that they are completely submerged. Set the saucepan over a high heat and bring to the boil, then reduce the heat to medium, cover the pan with a lid and simmer for 2 hours.
2. Remove the saucepan from the heat and allow the oranges and lemon to cool completely in the water.
3. Once the oranges and lemon are completely cold, remove them from the water and drain in a colander. They should be quite soft at this point.
4. Slice them in half and scoop out the cooked flesh, including the pips, and place in a large saucepan. Reserve the peels for later.
5. Add the sugar and measured water (or enough water to cover the sugar) to the saucepan with the orange and lemon pulp. Stir, then set the saucepan over a high heat and bring to a rolling boil.
6. Cook the pulp mixture for about 40 minutes until it reaches 105°C (221°F) on a sugar thermometer.
7. Meanwhile, use a sharp knife to finely shred the orange and lemon peels into thin strips.
8. When the pulp mixture has reached temperature, remove it from the heat and very carefully pass it through a sieve (strainer) set over a large mixing bowl. Using the back of a ladle, push the pulp through the sieve.
9. Return the sieved mixture to the saucepan along with all of the shredded peel. Set over a medium-high heat and bring to the boil, then gently bring the mixture up to 105°C (221°F) on the thermometer, stirring frequently to ensure it doesn’t burn or stick.
10.  When your marmalade is ready, pour it into sterilised jars and seal securely with lids. You can do this with a ladle or use a jug to pour the marmalade into the jars. Store in the refrigerator for up to three months.

This recipe is from The Expert Home Baker by Matthew Jones (Hardie Grant, £26). Photography: Matt Russell.