Making Seville Orange Marmalade

Our answer

Nigella's Seville Orange Marmalade (from HOW TO EAT) is made by cooking the whole fruits until soft, then cutting up the the fruits to make the marmalade. The fruits should be put into a pan that fits them snugly, so that initially they are covered in water and so that not too much liquid evaporates during cooking. You should not need to top up the water unless it has boiled down to almost nothing.

If there is very little water left after cooking the oranges then you can top it up a little, but not to the original 1.2 litres. If you need to top up the water then first weigh together the chopped oranges, lemon juice, juice from cooking the pips and the leftover cooking water. If together they weigh a lot less than 1.4 kg then you can add enough water to bring it up to 1.4kg (equal to the weight of the sugar) but no more than that, as otherwise the marmalade may not set.