Seville orange marmalade

My mother-in-law Helen makes really lovely marmalade. There are loads of good marmalades you can buy but they don't come close to home-made.

Sevilles, the bitter and flavoursome cooking oranges are now in season but are only around for a couple of weeks so if you want to make marmalade, do it in the next few days. Helen has made hers to this recipe for 40 years and it is based on one by Mrs Beeton. This is how she does it and I've just tried it and it works brilliantly. I've got a few spare jars if anyone wants one?

Makes 10lbs (about 10 - 12 jars)
3lbs Seville oranges
4 pints of water
juice of 2 lemons
6lbs granulated sugar

Place the oranges and water in a very large pan and bring to the boil. Cover and cook on the lowest setting for 2 hours.

Leave until cool enough to handle. Halve the oranges and scoop out the pulp, pips and pith and add to the pan. Finely shred the rind – I warn you, this takes ages.

Bring the pan to the boil and simmer for 5 minutes. Pass through a fine sieve and back into the pan.

Add the shredded rind, lemon juice and sugar, gently bring to a boil, stirring until the sugar dissolves then boil vigorously for 20 – 25 minutes. Test by putting a little onto a cold saucer and returning to the fridge for a few minutes – push the marmalade with your finger and if it wrinkles, it is ready to set. If not, keep boiling and testing.

Carefully ladle the hot marmalade into warm sterilised jars (wash then put in a cold oven, turn to low heat and leave for 20 minutes), then top with a wax disc and circle of sellophane. Leave to cool and set then it’s ready to eat.