A sunshine filled feast for the senses

As I am just about to put in my annual order of Seville oranges from my organic box company, I'd like to share my easy peasy recipe with you.

January and early February is when they are available in our shops, although a couple of years ago I travelled back from Spain, in May, with a windfall of the beauties. Not being too familiar with the bitterness of Seville oranges, it was quite a shock to the system when I tasted one. They are as sharp as lemons and make the very best of all British classics, marmalade. That year I made about half a dozen jars. Word must have got round as my subsequent trips have very disappointedly found the tree bare. Sadly we can't all get to Spain in the hope of picking some and so our shops or organic boxes are the next best thing.

What makes this recipe so easy is that you cook the fruit whole, a tip that I now thank the very gorgeous Nigella Lawson for. There's no time consuming peeling and slicing. Also, I have only just finished the very last jar from that magnificent batch, so they will keep for some time. It's worth the effort if only for the wonderful bitter-sweet smell that lingers in the house and of course the satisfaction of seeing your home made pots on the shelf.

You will need:
1.5 kg Seville Oranges
2.8 litres water
juice of 2 lemons
2.7 kg sugar
jars for storing (this recipe makes 3-4 litres in total)
wax discs and cellophane circles (as found in jam packs)

Rinse the oranges and place them whole in a heavy based pan with the water. Bring to the boil and then simmer for 2 hours.
Remove the oranges, leaving the water in the pan, and chop them into pieces reserving the pips. Place the pips in a small pan with enough water to cover and boil for 5 minutes. Warm the sugar in a baking tray in a low oven whilst the pips are boiling. Strain out the pips and add their water to the oranges, lemon juice and warmed sugar back into the heavy based pan of water. Over a low heat stir until all the sugar has dissolved, then bring to the boil and boil rapidly until setting point has been reached, around 15 minutes usually.

A good way to check for setting is to place a saucer in the freezer to chill, then put a small amount of the marmalade on the saucer and when it cools move it with your fingertip to see if it wrinkles.

Warm the sterilised jars in a low oven, about 80 degrees, for a few minutes. Fill them to the brim with the marmalade whilst it's still hot. Place a waxed disc on top and then the cellophane circle and screw the lid on. Store in a cool, dark place and enjoy.

They make lovely gifts too.

Kate Hellmers has been passionate about food and nutrition for 30 years. Having been thoroughly inspired by the health food cafe, Food For Thought, in Covent Garden all those years ago, she went on to open her own cafe at that time. She now continues to enjoy her food and especially her preserves, that she loves to give as presents.