Fruity and tangy, this will wake you up at breakfast
Requires a large pan, jam jars and lids, muslin squares
900g Seville oranges, available in January
60ml apple juice, pure and unsweetened
3 to 4cm² fresh ginger, cut into 5mm cubes
900g jam sugar
You may also need Certo liquid pectin additive to set
Wash the oranges, then cut into thin slices. Remove the pips and tie them securely in a muslin bag. Place the orange slices into a preserving pan or large wide saucepan with the ginger, apple juice and bag of pips. Bring to the boil, then simmer gently for 30 to 40 minutes, or until the orange peel can be pierced easily with a fork. The mixture will be very thick, with little liquid.
Add the jam sugar and stir over a low heat until it has completely dissolved, about 5 minutes. Bring to a good rolling boil, then bubble for 4 to 5 minutes. Take the pan off the heat and skim any scum from the surface (to dissolve any excess scum, drop a small knob of butter onto the surface and gently stir).
Remove the muslin bag, squeezing as much liquid from it as possible and stirring into the marmalade. If the mixture does not set (check by putting a small amount onto a chilled saucer – after 2 or 3 minutes, the surface should wrinkle when a finger is pulled across it) add the Certo liquid pectin as directed on the bottle, and boil for a further 5 minutes or so. Leave the pan to stand for about 15 minutes to cool a little and to allow the peel to settle.