Next, pour the orange juice from Step 1 through the sieve too. Use a spoon to stir the membranes in the sieve repeatedly until they break down into a dry, applesauce-like paste.

Capture the vibrant essence of summer with our collection of Jams and Spreads. Forget those store-bought versions; these ...

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes.

Important Note:* Always fill hot jars with hot jam and cold jars with cold jam. Otherwise you risk cracking or shattering the jars. Fill jars up with the marmalade, leaving 1cm of air space at the top ...

Marmalade made its way across the Atlantic in drinks such as the Kinloch Plantation Special (pronounced "kinlaw") in Charleston Receipts, the oldest junior league cookbook, in print from 1950.

Drop a dollop of jam on the plate and if after 30 seconds, when the plate is tilted, the jam does not run and holds, the marmalade is ready. Take off heat. Cool.

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Line the bottom with a round of parchment paper cut to fit it. Butter the paper.

Wash the oranges. Remove the outer peel with a vegetable peeler and cut it into thin slivers. You should have about 1 1/2 cups sliced peel.