Hugh Fearnley-Whittingstall’s Seville orange marmalade: Breakfast toast just wouldn’t be the same without it. Photograph: Colin Campbell for the Guardian
This is my friend Pam Corbin’s recipe for classic marmalade from River Cottage Handbook No 2: Preserves. If you want to add whisky, brandy or Cointreau, stir in about 50ml just before putting the marmalade into jars. Makes five to six 450g jars.
1kg Seville oranges
75ml lemon juice
2kg demerara sugar
Scrub the oranges, remove the buttons at the top of the fruit, then cut them in half. Squeeze out the juice and reserve. With a sharp knife, slice the peel, pith and all, into thin, medium or chunky strips, depending on your preference. Gather up the seeds and tie them in a square of muslin. Put the peel and pip bag into a bowl with the orange juice, cover with 2.5 litres of water and leave to soak overnight, or for up to 24 hours.
Transfer the lot to a preserving pan or large saucepan, bring to a boil, then simmer slowly, partially covered, until the peel is tender – this should take about two hours, by which time the contents of the pan will have reduced by about a third. Remove and discard the bag of pips.
If you don’t have a sugar thermometer, put a saucer in the freezer to chill. Add the lemon juice and sugar to the pan, and stir over a low heat until the sugar has dissolved. Raise the heat and bring to a rolling boil. Boil rapidly until the setting point is reached, after about 25 minutes – a sugar thermometer should read 104C or a dollop of marmalade dropped on to the chilled saucer should wrinkle when pushed with your finger. Remove from the heat, leave to cool for eight to 10 minutes (a little longer if the peel is very chunky), then stir gently to disperse any scum. Pour into warm, sterilised jars and seal immediately.