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Wash oranges and lemons under cold water. Place a small plate in the fridge for testing the marmalade thickness later.
Half and squeeze as much juice as possible from the fruits into a saucepan (or a pressure cooker if you’ve got one). Using a fork or tea strainer, remove the pips and wrap in a small piece of muslin cloth to form a loose bag (this bit is really important as the natural pectin from the pips helps set the marmalade).
Cut the orange and lemon skins into long strips then thinly slice each strip. Add to the saucepan and leave to soak for 10 minutes.
Add 1 pint of cold water to the pressure cooker or saucepan, bring to boil then cover with the lid and simmer without removing the lid for 10 mins.
Pour another pint of cold water into the pan, bring the liquid to the boil then stir through all the sugar.
With the lid off, boil rapidly on a high heat for 20 minutes, stirring very occasionally to stop it catching and burning the bottom of the pan.
After 20 minutes, check that the marmalade is at setting point my spooning a small blob onto the chilled plate, leaving for a few seconds then pushing with a finger. If the marmalade wrinkles, it is ready to jar. If not, boil for a further 5-10 minutes and try again.
Sterilise your jars (by filling with boiling water or run through the dishwasher on a hot cycle) then fill each with the warm marmalade. Seal the jars and leave to cool. Enjoy your marmalade on toast, in porridge or use to make a killer bread and butter pudding.