Seize the short Seville orange season and boil up homemade marmalade to put on your toast and use in Jane's recipes
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A preserving pan is the key bit of equipment if you want to make a good marmalade, jam or chutney. It's all about evaporation - the sloping sides and wide top help to drive off liquid quickly, so your preserve can reach the perfect consistency without overcooking.
If you don't have time to make marmalade while Seville oranges are in season, snap them up and stick them in the freezer, whole, for up to 3 months. Defrost and use as fresh. They may take longer to reach setting point than fresh, but they taste just as good.