Watch me do this on YouTube
Seville oranges may only be available in January.
A talking thermometer, preserving funnel and jug the same capacity as the jars make this possible.
I always simmer the fruit the night before so that they are cool enough to handle. The fruit has to be fully cooked and softened before adding the sugar.
By keeping the amount of water to a minimum, you don’t have to boil the marmalade so long to achieve the setting temperature.
I test for the set on the stainless steel sink as it cools the marmalade quickly and is easy to clean. The marmalade will set well when the surface of the test blob wrinkles when pushed by your finger.
You can add some liqueur or whisky to the pan before it goes in to the jars.
I get jars from the Jam Jar Shop (http://jamjarshop.com/): a quick wash and then place in a roasting tray in a very low oven – this dries, sterilises and warms the jars so that they are less likely to crack when hot marmalade is poured in.
Stock up early with these fabulous oranges – you can freeze them whole.
Penny Melville-Brown OBE
Disability Dynamics ltd www.disabilitydynamics.co.uk
Helping disabled people to work since 2000
You can find my recipe here (https://www.dropbox.com/s/dbvockd6glue2fs/170126%20BB%20recipe%20%20marmalade..docx?dl=0)