Classic Orange Marmalade

Halve the oranges and lemons, squeeze the fresh juice into a jug, and reserve it in the fridge. Put the pith and pips in the centre of a muslin square and tie into a bundle with a length of string.

Put the citrus shells and 1.2 liters of water in a preserving pan. Tie the bag of pith and pips to the pan and add to the water. Bring to the boil, half cover, and simmer for 1 hour or until soft.

Tip the ingredients into a large colander over a bowl to collect the liquid: Press lightly to extract maximum liquor and scoop out the mush from the shells with a spoon.

Using a sharp knife, slice the peel into evenly sliced thick or thin strands according to how you like it. Use as much or as little lemon peel as you wish.

Add the liquor, sliced peel, reserved fruit juice, and sugar to preserving pan. Heat gently, stirring until the sugar has dissolved. Turn the heat to high and boil rapidly, from 5–20 minutes, until a set is achieved.

Skim off any scum, leave for 10–15 minutes until the surface forms a skin and the peel stops floating to the top. Stir to redistribute the peel and pot the marmalade into warm sterilized jars.

Cover with discs of waxed paper, seal with cellophane covers and elastic bands, or metal lids, label, and store in a cool, dark place.