Marmalade is made of only a few simple ingredients: citrus fruit, sugar and water. But the alchemy that goes on in your maslin pan is a result of many variables that must be understood if you want to produce those pots of amber nectar! These are our 10 rules for making perfect marmalade… Good luck!

1. Know your fruit!

If you‘re making marmalade from December to February, you’d better have a good excuse for not using seasonal, knobbly-skinned Seville oranges. Their sharp, bitter juice marries with the sugar to make a perfectly balanced, sweet but pleasantly bitter preserve, filled with fresh fruit flavour. Organic Seville oranges are better for marmalade, as you are including peel that otherwise would have been sprayed with pesticides (Waitrose Cooks’ Ingredients organic Seville oranges, £2.79 per kg, or loose Waitrose organic Seville oranges, £2.49 per kg). Whether organic or not, it’s advisable to lightly scrub skins under running water.

For the rest of the year, savour the flavour of other citrus fruits – such as regular juicing oranges, grapefruits, lemons and limes.

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