Choose the Right Citrus: While Seville oranges are traditional, you can experiment with grapefruits, lemons, or blood oranges. Make sure the fruit is fresh and aromatic.

Wash Thoroughly: Since you’ll be using the peel, it’s crucial to wash the fruit well to remove any dirt or wax. A quick scrub under warm water helps.

Peel and Slice: Carefully peel the oranges, keeping the zest in thin, even strips. Chop the zest to your preferred thickness—thinner strips cook faster and are easier to spread.

Deseed and Retain Pectin: As you segment the fruit, save the seeds. These seeds are rich in natural pectin, which is essential for setting your marmalade. Tie them in a muslin cloth to simmer with the mixture later.

Combine Ingredients: Add the chopped fruit, zest, and water to a large, heavy-bottomed pan. Include the muslin bag with seeds.

Simmer Gently: Over medium heat, bring the mixture to a boil, then reduce to a simmer. Let it cook for 1.5–2 hours until the peel softens and the liquid reduces.

Add Sugar Gradually: Once the peel is tender, remove the muslin bag and stir in the sugar. Allow the sugar to dissolve completely before increasing the heat to boil.

Test for Setting Point: To ensure your marmalade sets, use the plate test. Place a small amount on a chilled plate and let it cool. If it wrinkles when pushed with a finger, it’s ready. Alternatively, use a sugar thermometer—marmalade sets at 104°C (220°F).

Prepare Jars: Sterilise your jars and lids by washing them in hot soapy water and heating them in the oven at 140°C for 10 minutes.

Fill and Seal: While the marmalade is hot, ladle it into the sterilised jars. Seal immediately to create a vacuum, which helps preserve the marmalade.

Label and Store: Once cooled, label your jars with the date and type of marmalade. Store in a cool, dark place for up to a year.