• 1.4kg seville oranges, scrubbed
• 1 or 2 lemons
• 2 litres of water
• 1.7kg – 2.2kg granulated sugar
• 7 balls of stem ginger

1. Place the fruit in a large pan and cover with boiling water. Simmer gently
2. with the lid on for about an hour until the fruit is soft. Lift the fruit and drain in a colander, reserving the juices.
3. Halve the oranges and lemon and scoop out the fruit and flesh into a sieve
4. to drain any juice.
5. Cut up the orange peel to the required thickness and discard the lemon.
6. Put all the juices into a large pan. Place the sieve with the pulp over the pan and squeeze as much of the pulp into the pan as possible. Add the sugar (if you prefer a sweet marmalade add 2.2kg or for a sharper taste add 1.7kg) and stir over a gentle heat until completely dissolved. Add the peel and bring the marmalade to the boil. Chop the ginger and add to the mixture.
7. Boil vigorously for 20 - 30 minutes or until the marmalade is set. Remove any scum and allow the marmalade to cool for 5-8 minutes. Stir well to distribute the fruit then pour into sterilised jam jars and seal.

Recipe by Nerys Howell, originally featured on Prynhawn Da.