How to make 201 marmalade The great thing about marmalade is thatit’s made using citrus which is high in pectin– a sugar found in the walls of plants that can be used as a gelling agent. This means there’s no need to add additional gelling agents as you would for other fruit jams like raspberry or strawberry. Marmalade is made from the juice and peel of citrus fruits boiled with sugar and water. INGREDIENTS 4 oranges 2 litres water 1kg caster sugar METHOD Halve oranges and squeeze the juice into a large pan. Place the pips and pulp into a muslin cloth or bag, squeezing as much juice out as possible. Slice the remaining orange peel and pith finely using a sharp knife. Add to the pan along with the muslin bag and cover with water. Leave overnight. Bring your pan to the boil then simmer on medium heat for 2–3 hours until the peel becomes soft and translucent. If the water level drops below the fruit, top it up with water so that the fruit stays well covered. Lower the heat and add the sugar. Once the sugar is completely dissolved then bring to the boil, skimming off any white froth that rises to the surface. When the marmalade reaches 105°C, turn the heat off and leave for 10 minutes. Once cooled, ladle into your sterilised jars, leaving 0.5cm gap at the top. Screw the lid on tightly and leave until completely cold. SAUCES