* 1 thin-skinned juicy lemon
* leftover peel of about 6 satsumas
* 4lb (1.75kg) sugar
* 1 can prepared Seville oranges
* about 3/4 pint (450ml) water

1. Peel the skin from the lemon thinly with a potato peeler and squeeze out the juice. Slice the peel from the lemon and satsumas into fine strips. Put into microproof glass measuring jug and pour over sufficient water to cover. Cover with pierced clear film and heat on full power for 8 minutes, or until the peel is tender.
2. Remove the peel with a slotted spoon and put into a large bowl with the sugar and the contents of the can. Add the lemon juice to the liquid in the jug and make up to 3/4 pint (450ml) with water. Pour into the bowl with the fruit. Mix well together, then decant off half into another bowl.
3. Cook one of the bowls on full power for 3 minutes at a time, stirring in between until the sugar has dissolved (this will take about 15 minutes altogether), then return to the microwave for a further 15 minutes and test for setting point.
4. Put 1/2 teaspoon of the mixture on to a cold saucer and leave in the fridge for a few minutes then draw a finger over the surface of the marmalade. If it wrinkles then it is set; if not, boil for a further 2 minutes and retest.
5. Decant into clean dry jars. Cover, seal and label. Repeat process with the second batch.

Power Level: Full
Cooking Time: About 40 Minutes per batch
Makes: just over 6lb (2.75g)

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