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. 
Makes about 10 lbs. You will need  10-11 jars , place them on a baking sheet and place in a warm oven whilst the marmalade is being made. 

 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 
Wipe the fruit, cut in half and squeeze out the juice into the pan  remove the pips and place them in the muslin.
Flatten each orange half, cut it finely into strips and place in the pan.
Add the water , 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. 

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.
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 15 minutes and then take a spoonful of marmalade and place it on a plate and leave for 5 minutes to cool .
 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.
Once set switch off the heat and allow the pan to stand for 15minutes.

If you wish to add the alcohol of your choice this is the time to do it . Add the alcohol and stir in well.
Pot and cover the jars.  

​I try and leave the marmalade for at least two weeks before I use it as the flavours get better with age.