i'm going to show you what i think is a very simple marmalade recipe the first thing to do is is to separate this the skin of the of the orange from the piss inside and from the juice and the pips and i think the easiest way to do that is just to peel it i like my marmalade to be a bit chunky so having peeled the oranges you then need to cut them into into slices shreds so i just lay them on a chopping board two or three at a time and just chop them into into shreds about three millimeters thick just the same with the two lemons as you have with the oranges so for the next stage you need a fine gauze bag which you can buy in any kitchen shop or a bit of the old-fashioned way is to use muslin so having peeled the oranges the next stage is to cut them in half and then squeeze them into a muslin bag over a bowl that way the juice is going to run through and in the bag you will get the pith and the pips and the remainder of the orange and that's the pectin that's going to help your marmalade to set okay you now make the the muslin into a bag just by tying it with a bit of string you can squeeze out most of the juice it goes into your preserving pan and then add to the pan the juice that's come out of your oranges the chopped skin and two and a half liters of cold water they simmer for about two hours until the skin is soft then then you need to remove the muslin bag and squeeze it really hard trying to get as much juice out of it as possible then measure the contents of the pan in a measuring jug there should be 1.7 liters and then you need to get your calculator and work out so that you add 450 grams of sugar for every half liter of liquid return that to the pan and add your sugar and then you heat it gently to bring the sugar into solution and then turn up the heat and boil it vigorously until it reaches setting point which could be 50 minutes about every 10 minutes take a spoonful of jam put it onto a cold plate and if you get any sort of skim forming on at all on the top that's it setting point turn off the heat straight away you're going to need some clean sterilized jam jars to sterilize them you can just put them in a dishwasher if you've got got one put them in the oven at about 140 degrees centigrade for 10 minutes or you can put them in a saucepan with some boiling water so here are just a few tips things that i've done wrong making marmalade is uh is one make sure the pan is big enough and if you have it the pan too full and you heat it too vigorously it'll boil over your cooker and all that sugar it's just going to be a nightmare to clean the cooker make sure your pan is big enough second thing is when you're dissolving the sugar don't heat it too vigorously or it's all going to stick to the bottom when you get a load of burnt marmalade which will taste absolutely revolting probably the most common mistake is to boil it for too long go beyond the setting point in which case your marmalade is going to set solid like concrete in the jar so when it's reached setting point turn off the heat if you want to have super clear marmalade it's worth skimming off any scum that's formed wait for about 15 minutes otherwise the fruit will just settle out in the jars give it a stir and then fill your jars marmalade mate like this should last for 6 to 12 months if it's got a good lid on it should last for at least a year and i have to say i've kept it for three or four years without any problems at all i've never seen a mouldy jar of marmalade so there you have it homemade marmalade with river food oranges should be absolutely fantastic there's a complete recipe on the website or if you get a kit from us with the oranges and lemons there'll be a recipe included