This marmalade recipe is a great place to start if you're looking to start preserving at home. The simple method creates a tangy, flavourful preserve that makes the most of Seville oranges when they're in season (December to February), although you can find the fruits frozen during the rest of the year.
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  1. Step 1

    Halve the oranges and juice them. Pull away any white pith and pulp and reserve along with the pips – these contain pectin, which is what makes your marmalade set
  2. Step 2

    Finely slice the leftover skins and place into a heavy bottomed pan with the water and orange juice
  3. Step 3

    Place the pips, pith and pulp into a muslin cloth and tie to secure. Place the muslin bag into the pan and bring to a simmer. Cook for 1 hour
  4. Step 4

    Stir in the sugars and keep simmering for a further 15 minutes until completely dissolved. Keep stirring to avoid the sugars from sticking and burning
  5. Step 5

    Take the pan off the heat then cover and leave to set overnight
  6. Step 6

    Spoon the marmalade into sterilised jars and seal