1. Squeeze juice from halved oranges and lemon into a measuring jug.
2. Cut squeezed orange halves into quarters. Cut away excess flesh and pith and set aside for later. Slice peel into very fine shreds and set aside.
3. Line a bowl with muslin cloth and put in squeezed lemon halves and reserved orange flesh and pith. Gather muslin together tightly and tie with kitchen string. Set aside for later.
4. Put sliced orange peel in a large pan and pour over reserved orange and lemon juice and 1.1 litre (2pint) cold water. Bring to boil, add muslin bag. Boil for 1-2hr, until peel is very soft and breaks up easily. Remove from heat, allow to cool completely. Ideally leave mixture overnight for best results, to allow naturally occurring setting agent, pectin, in citrus fruit to develop.
5. Remove muslin cloth carefully with tongs, if hot. When cool enough to handle, squeeze muslin over pan to catch pectin-laden juice.
6. Add sugar to pan. Dissolve over a low heat, stirring occasionally. Once dissolved, turn up heat and boil to setting point, 105°C. This can take about 15min but use a sugar thermometer to gauge right temperature.
7. Remove from heat and allow to stand briefly, then pot in sterilised jars whilst still hot. Use a jam funnel, if you have one, to keep tops of jars clean. Seal immediately. It can take a few days for the marmalade to set completely.
Use your skills to make these triple-tested recipes:
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Oak chopping board, Wooden lemon reamer, Lakeland. Classic glass measure jug (1 litre), classic glass bowl (2 litres), Pyrex. Pro slicing knife, Zwilling J.A. Henckels. Monreux casserole (9 litres, 24cm), Small black soft-edge stainless steel tongs, Kuhn Rikon UK. White ceramic bistro plate, Sophie Conran. Jam jar, muslin, glass jug, wooden spoon, thermometre, jam funnel, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
