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.
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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.
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