A delicious addition to toast, crumpets, or even strong cheeses from our Strategy Director, Nick.

Ingredients
1 kg Saville Oranges
2 lemons (unwaxed)
1.8 kg granulated or preserving sugar
4.5 litres of water
A very large pan
A large muslin sheet (or a very clean pair of tights)
Jars (approximately 8)
You will also need some baking parchment

Method

1. Cut your oranges into quarters and squeeze into a bowl (over a sieve to catch the pips)
2. Scrape all the white pithy bits out of each quarter
3. Wrap all the pith in the muslin (or tights) and tie
4. Cut the remaining orange peel into thin strips
5. Cut your lemons in half
6. Put the water, squeezed orange juice, muslin, orange peel, and lemons into your pan and bring to a light boil. Leave this to reduce by about 1/3 for approximately two hours
7. Once reduced, remove lemons and muslin
8. Empty the contents of the muslin into the sieve over a bowl. Use a wooden spoon to rub the pith back and forth against the sieve so that some ‘mush’ pushes through. This is very important as it is where all the pectin lives, which helps set the marmalade.
9. Heat your oven to 150°C, add the jars and leave for about 20 minutes to sterilise
10. Put the pectin mush and sugar into the pan and stir to dissolve. Bring back to a gentle boil for 30ish minutes. The colour of the liquid will get slightly darker.
11. To check if your marmalade is set, use the freezer method. Chill a small saucer in the freezer, spoon hot marmalade onto it, wait a min, then push with your finger; if it wrinkles and holds its shape, it's set, but if it runs or fills in the line, it needs more cooking. It always surprises me how runny the liquid is despite it setting well.
12. Poor hot marmalade into your hot jars. Add a little circle of baking parchment on top and, carefully, screw on the lid.
13. Finally, leave for a month to mature(!) and then enjoy