Classic Seville Orange Marmalade

Juice the Seville oranges and the lemon. Pour the juice into the large pan or bowl used for soaking.

Reserve the pips (seeds) and any pith caught in the juicer. Place these inside a square of muslin cloth. Tie the cloth securely with string to form a bag. This bag contains high levels of pectin essential for the set.

Slice the orange peel into shreds. Thickness is a matter of preference: fine (1mm), medium (3mm), or thick (5mm). Add the sliced peel to the juice.

Add the water and the muslin bag of pips to the juice and peel. Cover and leave to soak at room temperature overnight (or for at least 8 hours). This softens the peel and begins pectin extraction.

Transfer the mixture to a maslin pan. Bring to a boil, then reduce heat and simmer uncovered for about 2 hours, or until the peel is very tender and the contents have reduced by about one-third. The peel must be soft before sugar is added, as sugar hardens the peel.

Remove the muslin bag. Place it in a bowl and allow to cool slightly, then squeeze it firmly (wearing rubber gloves if hot) over the pan to extract every drop of the jelly-like pectin slime. Discard the contents of the bag.

Add the sugar to the pan. Stir over low heat until every grain of sugar has dissolved. Do not boil until the sugar is completely dissolved.

Increase heat to high and bring to a rolling boil. Boil rapidly for 15-20 minutes until the setting point is reached (104.5°C / 220°F).

Test for set: Place a teaspoon of marmalade on a chilled saucer. Let it cool for a minute, then push it with your finger. If it wrinkles, it is ready. If not, boil for another 5 minutes and re-test.

Remove from heat. Skim off any scum from the surface with a spoon. Let the marmalade stand for 15 minutes. This cooling period thickens the liquid slightly so the peel remains suspended rather than floating to the top of the jar.

Ladle into warm, sterilized jars. Cover with wax discs (wax side down) and seal immediately with lids.