Seville Marmalade

Method

1. Wash fruit & remove buttons from tops. Cut in half, squeeze out juice, set juice to one side. Slice the fruit (peel, pith, flesh and all!) to the size you want - thin, medium or chunky shreds - and put in a preserving pan or large bowl. Cover sliced fruit with 2.5 litres of water and add the juice. Cover and leave to soak overnight or for up to 24 hours.
2. In a preserving pan, bring the whole mixture to the boil then simmer slowly until the peel is soft - usually at least 2 hours. Make sure you're happy the peel is soft enough for eating as once the sugar is added it won't soften any further.
3. Stir in the 75ml lemon juice and the sugar and bring back to the boil slowly, stirring to ensure all of the sugar is dissolved.
4. Boil rapidly until setting point is reached - usually about 25-30 minutes.
5. Remove from heat and allow to cool for up to 10 minutes (longer if you have chunky peel), remove scum and stir gently.
6. Pour into warm sterilsed jars and seal immediately. Stores for up to 2 years and I've found it doesn't need to be kept in the fridge once open.