IT is the season for Seville oranges, which are traditionally used in marmalade. They come in at just £2 a kilo from Sainsbury’s — which is enough to make around six jars of Paddington’s favourite ...

Oranges and lemons, fresh on the table. A delicious citrus marmalade to perk up your breakfast. Cook juice until the liquid has evaporated by 1/3. Add sugar and dissolve. Boil rapidly until setting ...

Place the oranges ... and the lemon juice. The water should cover the fruit so a narrow pan is probably best. Cover with a lid and bring the water to the boil. Turn the heat down so that it ...

depending on how you like your marmalade. Put the peel, orange and lemon juice, bag of pips and water into a non-reactive bowl or saucepan overnight. Next day, bring everything to the boil.

Marmalade is made of only a few simple ingredients: citrus fruit, sugar and water. Here are our 10 expert tips for making ...

Place the blackberries and lemons in a nonreactive pot with the pectin and butter, and bring to a strong boil. Add half the sugar. When the mixture shows further signs of beginning a second boil ...

Wash the lemons and remove any stalks ... Add the gin and ginger. Boil rapidly for about 10 minutes or until the marmalade reaches setting point of 104°C. Ensure it does not stick on the base ...

You should cook bone-in thighs for 45 minutes or boneless breasts for about 30, until the temperature inside measures 165 F.