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Bags of Seville oranges start to appear in the shops around mid-January for all those domestic gods and goddesses who love to make real homemade marmalade. Old-fashioned imperial marmalade recipes, based on pounds of ingredients, are awkward to use today since they require the reweighing of the ingredients (which are packed in kilograms). This recipe simplifies everything: simply buy kilo bags of sugar to match the bags of oranges and use an empty litre bottle to measure the water.

• A large preserving pan and long handled wooden spoon
• A sharp serrated knife for cutting the peel
• A large square of muslin or clean J-cloth for the pips and whole spices (if using)
• 10-12 clean jars about 400 ml capacity (like pasta sauce jars, with screw top lids)
• 2-3 small saucers to test for setting strength
• A metal ladle and funnel

• 1.5 kg bag Seville oranges*
• 1 large lemon
• 8 whole cloves or green cardamoms or 1 cinnamon stick, broken
• 3 x 1 kg bags granulated or preserving sugar

* Please note:

These oranges (originally from Seville in Spain) are very bitter but make delicious tangy preserve when boiled with sugar and spices. Sweet oranges don't give such a good set.

• If using 'old' jars then soak off the labels first and wash the jars thoroughly. The dishwasher is ideal. Scrub lids also. No need to use wax discs or clear plastic tops and rubber bands. Modern screw top lids give a good seal.
• Place the jars in a shallow roasting pan and warm for 15 minutes in a low oven before filling.
• Gather up the pips and spices and wrap in a square of butter muslin or a clean J-cloth as a bag tying firmly with kitchen string. Leave one length of string long enough to tie to the pan handle for easy removal.
• To check for a set, place 2-3 china or glass saucers in the freezer whilst the mixture is boiling. Spoon a little hot mixture onto a super-chilled saucer and wait for 2 minutes. Then push the cooled mixture with your fingertip. If it wrinkles it is set.
• If it doesn't wrinkle then boil for 5 more minutes and test again. Remove from the heat and leave for 10 minutes to settle. Stir to distribute the peel in the syrup, pot and seal.

1. First wash the oranges and lemon then cut in half.
   Squeeze the juice and place in a large preserving pan.
   Tie the pips, any pith and whole spices into a bag with muslin or a new J-cloth.
2. Add the peel shells and bag to the pan with 3 litres cold water (use a mineral water bottle for a measure).
   Bring to the boil, stirring and then simmer gently for up to 2 hours stirring occasionally (the peel must feel very soft when pierced).
   Remove from the heat and cool.
3. Scoop out the soft peel shells with a slotted spoon and chop or cut into very thin strips as preferred.
4. Return the peel to the pan, add the sugar and over a medium-high heat stir until dissolved.
   Meanwhile, chill 2 or 3 saucers and heat 10 to 12 clean jam or coffee jars in a low oven.
5. Bring the mixture to the boil and cook rapidly until it reaches setting point, about 15 minutes (See hints above).
6. Remove the bag of pips pressing out excess juice against the pan side.
   Ladle the hot marmalade into the hot jars through a metal funnel.
   Seal with screw top lids whilst still hot.
   Wipe the jars with a hot wet cloth.
   Cool and label.