“This is the marmalade I make each year using the food processor method, which I find is much quicker than the traditional method.  Because the peel is finely chopped there is a more intense flavour.”

Ingredients
Makes 5kg (10 lbs)

•    1.4kg (3 lbs) Seville oranges
•    2 lemons
•    2.2 litres (4 pints) water
•    2.7kg (6 lbs) granulated sugar


Method

Wash the fruit and cut into eighths.  Remove the pips and place these in a square of muslin.  Process the fruit with a little of the measured water for 10-15 seconds.  Repeat until all the fruit is used.  Place in an AGA preserving pan with the pips, wrapped in the muslin ‘bag’ and the remainder of the water.  Bring to the boil on the boiling plate, stirring occasionally.  Cover the pan.

2, 3 and 4 oven AGA: Transfer the covered pan to the simmering oven for 1 hour, until the peel has softened.

Meanwhile place the sugar into a basin and place in the warming oven (4 oven) or at the back of the AGA to warm with clean jars.

Remove the pan from the simmering oven and add the warmed sugar, place on the simmering plate to dissolve the sugar then move to the boiling plate and boil rapidly until setting point is reached.

Let the marmalade settle for 10 minutes then decant into clean, warm jars, seal and label when cold.

Tips:

Invest in an AGA Splash Shield to protect the boiling plate lid lining from splashes of marmalade.

Wipe up splashes immediately as they happen – keep a damp cloth handy for this.

Conventional cooking: Increase the amount of water by 500ml (18 fl oz) and use the hob to make the marmalade.