​Marmalade is a very English breakfast thing, it’s sweet yet tangy the orange taste goes perfectly well with warm buttered toast. 
I prefer homemade because it isn’t too sweet and I can cut the orange peel to suit my personal taste, not too chunky but not too thin. 
Marmalade isn’t just for putting on toast it’s perfect on pancakes  and I add it to fruit cakes. 

What you will need

• A very large pan at least able to take 10 pints 
• A muslin cloth placed on a cereal bowl in which to place the pips. ( it is important to keep the pips and cook them with the marmalade as they are full of pectin that will help set the marmalade. 
• You will need  10-11 jars , place them on a baking sheet and place in a warm oven whilst the marmalade is being made. 
• Sugar thermometer (optional) 

Makes about 10 lbs.

 Ingredients
3 lbs of Seville oranges 
Juice of 2 lemons 
6 pints of water
6 lbs sugar 
2 tablespoons of orange liqueur or whisky ( optional)

Method 

1. Place the water in the pan.Wipe the fruit, cut each orange in half and squeeze out the juice, pour through a sieve keeping the pips, finally place the pips in the muslin and make a bag.Pour the juice into the pan.
2. Flatten each orange half, removing any remaining pips and pulp.cut the half into four quarters and finely cut into strips and place in the pan.
3. Tie the muslin to make a bag and balance a wooden spoon across the top of the pan and fasten the pip bag onto the spoon ( I use a peg). The bag should be dangling in the water to allow the pectin to be absorbed. 
4. Simmer the orange mixture for about 2 hours or until the water has reduced by about half and the orange peel is translucent. Remove the muslin making sure to squeeze out as much of the juice and remaining pectin as possible to the marmalade.
5. Add the sugar and stir until the sugar has completely dissolved then bring to the boil. Once boiling point is reached turn the heat down slightly so a rolling boil is achieved. Boil for 20 minutes, the temperature of the marmalade should be 100C.It is also good to do the plate test, take a spoonful of marmalade and place it on a plate and leave for 5 minutes to cool .
6. To test whether the marmalade has reached setting point push your index finger across the top of the marmalade on the plate. If the marmalade wrinkles and the finger trail remains clear then the marmalade is set. If not set allow to boil for a further 5 minutes and test again. If you wish to add the alcohol of your choice this is the time to do it .  Add the alcohol and stir in well.
7. Once set switch off the heat and allow the pan to stand for 20 minutes to allow the mixture to cool and thicken slightly so the pieces of fruit will be be well distributed throughout the jars and not float to the top.
8. Pour the marmalade into the warmed jars right up to the rim and cover with waxed paper circles before placing on the lids.

I try and leave the marmalade for at least two weeks before I use it as the flavours get better with age. The marmalade will last for up to 2 years stored in a cool dark place .

 If you wish you can add 6g of powdered pectin before putting the sugar into the mixture, stir the pectin well into the sugar. It will let the the marmalade gel more quickly and so the colour of your marmalade will be vibrant orange as the longer you cook sugar the darker becomes the marmalade.