January is when the Seville oranges are in season and is your only chance to make your own delicious marmalade.
It keeps well or you can prepare and freeze the pulp for making later in the year.
1.25 kg oranges
2 kg sugar
1.6 litres boiling water
1. Scrub the fruit and remove stalks and scald with boiling water.
2. Peel the oranges. Put the peel to one side and put the pulp into a pan.
3. Shred the peel on the finest blade of a food processor and put in another pan with the lemon juice.
4. Put the lemon skins with the pulp and 600ml of boiling water.
5. Add 1 litre of boiling water to the pan with the shredded peel and the lemon juice.
6 Simmer both pans for 2 hours.
7. Strain the pulp through a colander into a large jam pan until all the fluid has gone through.
8. Discard the pulp and add the shredded peel to the liquid.
9. Add the sugar and stir until dissolved.
10. Boil until setting point is reached then for a further 10 minutes.
11. Pour into clean, sterile jars and seal immediately