Perfect Marmalade

It's Seville orange season so let's make marmalade 

 
Ingredients for 3 x 750ml jars -
1kg Seville oranges
1 lemon
1kg light muscovado sugar
1kg granulated white sugar

Method -
1. Cut the oranges and lemon in half and squeeze the juice into the pan. Put a piece of muslin into a separate bowl and spoon the pips and pith into it.
2. Cut the peel of the oranges to the desired thickness, tearing off any large pieces of remaining flesh and adding them to the muslin as you go. Put the shredded peel into the pan and tie the muslin bag up tightly and add that too.
3. Pour over 2.5l of water, bring to the boil and then simmer gently for 2 hours. The peel should be soft.
4. Remove the muslin bag and allow to cool in a bowl. It needs to be cold enough to squeeze, turn off the heat for the marmalade so that it doesn’t burn while the bag cools.
5. Bring the marmalade back to a simmer, and squeeze the muslin bag hard into it – a good quantity of gloopy juice should come out. Stir this in and then add the sugars and stir well until dissolved.
6. Turn the heat up and boil rapidly until the marmalade reaches setting point – a sugar thermometer will be helpful here (start checking when it reaches 104C) but to confirm this, put a teaspoonful of the marmalade on to a cold saucer and put in the fridge for a minute or so. If it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it's ready. If not, check it every five minutes or so.
6. Allow to sit for 15 minutes then spoon into sterilised jars and seal immediately.

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