Seville orange, lemon and lime marmalade

Method

1. Halve the citrus fruit and squeeze out the juice. Pour the juice into the pan and put all the pips in a bowl lined with a piece of muslin. Add the lemongrass and lime leaves.
2. Using a teaspoon or a knife, scrape the membrane/pith out of the fruit shells, roughly chop in a food processor or by hand, then add to the pips. Tie the muslin with kitchen string to make a bag, then add to the pan.
3. Slice the orange skins into thin, medium or thick shreds, depending on what you prefer in your marmalade, then add to the pan (use a food processor if you like). Discard the lemon skins.
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4. Pour 2.5 litres cold water into the preserving pan and push the muslin bag down into the peel and liquid. Cover and leave to soak overnight to help soften the orange shreds.
5. The next day, slowly bring the pan to the boil, reduce the heat and simmer gently for 1 1⁄2-2 hours until the liquid has reduced and the peel is very soft. If you don’t have a sugar thermometer or if you want to be doubly sure of a set, put a couple of small plates in the freezer (see tips).
6. Lift the muslin bag from the pan and leave to cool in a bowl for 10 minutes, or until cool enough to handle.
7. Add the sugar to the pan and stir until completely dissolved. Squeeze the muslin bag well, so every last bit of pectin drips back into the pan. Discard the muslin and its contents.
8. Bring the liquid to a rapid boil for 15-20 minutes or until setting point is reached – skim off the scum and froth as you go (see tips). It should read 105°C on a sugar or jam thermometer. To test for a set, put a teaspoon of the marmalade on one of the cold plates from the freezer (see Tips). Return it to the freezer for a couple of minutes to cool, then push it with your finger – if it wrinkles, it’s ready. If the marmalade hasn’t set, boil it for another 10 minutes or so, then test again.
9. Remove the pan from the heat and give the marmalade one last skim. Leave it to stand for 15 minutes – this ensures the peel is evenly distributed throughout the preserve (see tips).
10. Ladle the marmalade into warm sterilised jars, then cover with a wax disc and seal with a lid while still warm. Label and store.