Seville orange and fennel seed marmalade

Winter

Fennel seeds are sweet, almost sugary. Seville oranges are sharp and bitter. It makes perfect sense to bring them together.

Makes about 6 - 8 jars

Halve the oranges and lemons and squeeze out the juice, reserving the pips and pulp.

Slice the peel into strips as fine or chunky as you like.

Place the peel, juice and water into a large preserving pan. Tie the pips and pulp in muslin and add to the pan with the fennel seeds.

Bring to the boil, then simmer gently for 1½ to 2 hours, until the peel is very tender.

Remove the muslin bag and stir in the sugar. Bring to the boil, squeezing any liquid from the muslin back into the pan.

Boil rapidly for about 15 minutes, then test for setting point using a chilled saucer.

Once ready, pour into sterilised jars and seal while hot.