Seville orange marmalade

Prick the oranges with a skewer,  put in a large pot, cover completely with water and simmer for 2 hours – then allow to cool in the liquid.

Once cool, remove them from the water, cut them in half and scoop out the pulp – please keep the pips.

Finely shred the orange halves, keeping any juice.

Boil the pips in the cooking water for 15 minutes and then strain out all the pips, pouring the liquid back into the pot with the fruit, all the orange juice and the lemon juice.

Add the sugar and start to heat the mixture slowly, stirring well until everything has all dissolved.

Bring to the boil and boil for 20 minutes – it should take the marmalade to setting point so check, if it hasn’t, keep on boiling.

To test if it has reached setting point, drop a spoonful onto a side plate that has been chilled in the fridge for the past 30 minutes (you could also put the plate in the deep freeze for 15 minutes), leave the spoonful of marmalade on the plate for a minute and then run your finger through it – if the surface wrinkles, it is ready.

Pour the marmalade into sterilised jars and seal properly.