About this recipe:This is a traditional recipe for orange marmalade. Traditional orange marmalade recipes, like this one, use only Seville oranges. But you'll need to plan ahead, as these special Seville oranges are only in season for a few weeks each January. This is a marmalade that Paddington Bear would find most agreeable!
In a large saucepan or preserving pan, combine the oranges with the lemon juice. Cover with 3.5L (6 pt) of water and bring to the boil. Reduce the heat and simmer for about 1 hour until the fruit is soft. Remove from the heat and drain, reserving the liquid.
When the oranges have cooled, scoop out the flesh and pips. Scrape as much of the white pith away from the peel as possible and place the pith, pips and flesh into a muslin bag, securing with kitchen string.
Finely slice the remaining peel and return to the pan. Measure out the reserved liquid and top up if necessary to make 3.5L (6 pt), and add to the pan along with the muslin bag. Add the sugar and citric acid and stir over a low heat until dissolved.
Bring the marmalade to the boil and cook for 30 minutes, skimming off any froth that rises to the surface. Remove the muslin bag and squeeze as much liquid out as possible, discard. Begin testing for the setting point by dropping a small amount of the marmalade onto a cold plate. If you push it with your finger and it wrinkles, it is ready.
Once the setting point is reached, spoon the marmalade into hot, sterilised jars leaving 1cm of head space. Top jars with tightly fitting lids.
Leave the marmalade completely undisturbed overnight to ensure a good set and clarity of colour.