How to make marmalade

What better way to start the day than with a touch of homemade bitter, sweet marmalade on hot buttered toast?

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You will need:

• 6 oranges
• 1 lemon
• 3 litres water
• 2kg granulated sugar

Step 1 - Wash the oranges and lemon well and pat dry. Halve the fruit and squeeze out all the juice. Strain the juice into a large pot, add the water and stir to combine. Reserve all the pips and pith from the juice.

Step 2 - Scrape the remaining pith out of the juiced orange and lemon halves with a teaspoon, and place all the pith and pips into a piece of cheesecloth or muslin about the size of a large handkerchief. Gather the corners of the muslin and tie together to form a small bag.

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Step 3 - Finely slice the juiced orange and lemon halves into strips and add to pot. Tie the muslin bag to the handle of the pot with some string and submerge it in the liquid. Place the pot on the stove, bring to the boil, reduce heat and simmer for 1½–2 hours, or until liquid has almost reduced by half. Remove the pot from the stove.

Step 4: Remove the muslin bag from the pot, squeeze out excess juice and discard.

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Step 5 - Add the sugar to the pot, return to the stove, stir over a medium heat until all the sugar dissolves. Increase heat and boil liquid for 30 minutes.

Step 6 - Place a saucer in the freezer for 10 minutes. Remove, place a small amount of mixture on the saucer and refrigerate for 5 minutes. If a skin has formed that wrinkles and holds when you prod it with your finger, the mixture is ready; if no skin forms, return mixture to heat and boil for 5 minutes. Repeat test until a skin forms.

Step 7 - Allow marmalade to cool for 5 minutes and then pour into sterilised jars and seal.

Step 7