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The first sighting of Seville oranges in January always lifts my spirits. They are, of course, used to make marmalade, and marmalade is quite a subject. There are countless recipes for the nation's favourite preserve, and I've tried lots of them.
For the past few years I've been a judge, alongside cookery writer Dan Lepard, at The World's Original Marmalade Awards, which is held at the grand Dalemain Mansion and Gardens in Cumbria (they host the marmalade festival in March, too). We taste hundreds of entries, but for first-time marmalade makers, you can't go wrong with this quick and easy recipe that I use every year.
Think you have a winning jar of homemade marmalade you'd like to enter this year? Find out how.
Tell us your magic marmalade tips in the comments box below.
SEVILLE ORANGE MARMALADE
Makes 6 jars
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