Orange marmalade

2 kg Seville oranges
2 lemons, juiced
1.5 kg granulated or preserving sugar

Method 

• Sterilise the jars and lids by placing them in boiling water or washing them in the dishwasher.
• Prick the oranges with a skewer, put in a large pan, cover with water, then simmer for 2 hours.
• Allow the oranges to cool in the liquid.
• Take them out, cut in half and scoop out the pulp. Keep the pips.
• Finely shred the orange halves, keeping any juice.
• Put a plate in the freezer for setting test later.
• Boil the pips in the cooking water for 15 minutes.
• Strain out the pips and pour the liquid back into the pan along with the fruit and any orange juice and the lemon juice.
• Add the sugar and heat the mixture slowly, stirring until it has all dissolved.
• Boil for 20 minutes. This should take the marmalade to setting point, if not, keep cooking.
• To test if it has reached setting point, remove the plate from the freezer and drop a spoonful of the marmalade onto the plate. Leave for a minute, then run your finger or the back of a spoon gently through it. The surface should wrinkle slightly.
• Pour the marmalade into the sterilised jars and put the lids on while warm as this improves the seal. The marmalade is pretty much ready to eat straight away.