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Ingredients:

3lb / 1.3kg听Seville oranges
2 lemons
6 pints / 3.4l water
6lb /听2.7kg granulated sugar听(Cane not Beet)

Method:

Cut oranges and lemon in half and squeeze the pips out over a strainer keeping the juice in a bowl underneath.

Put the oranges and lemons in a food processor with the chopping blade in and pulse until it is roughly chopped in small bits.

Tip it all into a mixing bowl with the strained juice and cover with 6 pints (3.4l) of cold water.

Cling film and leave over night to soak.听听

Next day
Tip all contents of the bowl into a preserving pan and bring to the boil.

Turn down slightly and cook for approx 1 hour.

Tip all the sugar into the preserving pan and stir gently until the sugar has dissolved then turn up the heat.听 Do not stir after this.

Boil on a rapid boil until it reaches the jam marker on the thermometer then test by putting a tea spoon full on a plate and push gently to see if it wrinkles.听 If it does it is ready.

Spoon any scum off the top of the pan and add a knob of butter to take any last scum.

Poor into jars filling to the top and put the lids on straight away OR wait until completely cold to put the lids on.

Label and date.听

Enjoy your Seville Marmalade