This recipe will make about five kilos of marmalade

As the chef and proprietor of Glebe House in Devon (together with wife Olive), Hugo Guest brings an artisanal approach to his cooking. This is a recipe that was handed down Hugo by his dad, who takes on the annual task of making gallons of marmalade at the start of the year when Seville oranges are briefly in season. This method avoids the hassle of squeezing orange juice and scraping out pith and pips. Preparing the fruit overnight softens it, making it easier to cut and, ultimately, saving time. Hugo and his family also make limoncello around the same time, and adding a few tablespoons to the marmalade elevates this classic recipe.

What you'll need

• 1.5kg Seville oranges
• Juice of 2 lemons
• 2l water
• 2.25kg sugar
• 8 tbsp limoncello

What to do 

1.  Place the oranges and lemon juice in a large pot and cover with two litres of water. If the water doesn’t cover the oranges, use a smaller pot. Weigh the oranges down with a plate to keep them submerged if necessary.
2.  Bring the pot to a boil, cover, and then reduce the heat to a gentle simmer.
3.  Simmer on low for about two hours, or until the fruit is soft, then turn off the heat and let the mixture sit, covered, overnight.

1.  Remove the lid and lift the fruit into a colander, leaving the orange liquid in the pot.
2.  Cut the oranges in half and scoop out all the pips and pith, adding them to the pot with the liquid. Set the peel aside for now.
3.  Boil the juice, pips and pith for six minutes with the lid off .
4.  Strain the juice through a sieve, pressing the pulp through with a wooden spoon. This thick liquid is high in pectin and helps set the marmalade. Pour half of it into your largest cooking pot or preserving pan.
5.  Cut the orange peel as thinly as desired and add half to the liquid.
6.  Add half the sugar and stir over a medium heat until the sugar has dissolved.
7.  Bring the pot to a rapid boil for fifteen-twenty minutes until the setting point is reached.
8.  Stir in four tablespoons of limoncello and let the mixture sit for ten minutes to cool slightly, then pot, seal and label.
9.  Repeat the process for the remaining batch.