I am not a great cook, but I do love baking and preserving because I like sweet things and, as must be obvious, I really enjoy marking the seasons. You have to keep a keen eye out for Seville oranges when they're in season, it's a blink and you miss it fruit and there have been years when I've realised that it's already been and gone. It's a fairly convoluted process, so set aside time and start early in the day.
This recipe makes 3 x 350ml jars
Measure 2 pints of water into a preserving pan, cut one lemon and 450g of Seville Oranges into halves and squeeze out the juice.
Put all the pips, pith, rind and bits into a muslin square, resting in a bowl - this is the main source of pectin, which sets the marmalade, so don't discard anything. Cut the peel into quarters and then into strips, making them as thick or thin as you like - I favour fairly textured stuff.
Add the peel to the water and tie the muslin bag (and it's contents) so it hangs in the mix. Simmer for at least two hours, or until the peel is soft, then take the muslin bag out and let it cool.
Squeeze the bag between two chopping boards to extract all the pectin (make sure you get every drop, or it won't set, as I've discovered to my peril!) Add it all the the pan and get it to a rolling boil. When you can't set a timer for 15 mins and spoon a little of the marmalade on to a pre-chilled plate. Let it cool and then give it a push - if the surface wrinkles, then you're ready, if not, try again in five minute intervals until it does.
Remove the pan from the heat and let it cool, then funnel into sterilised jars (heat clean glass jars in the oven at 140 degrees for at least 10 mins). Perfect with toast, crumpets or thumbprint cookies, or you can give it away and make friends for life...