Bitter Orange Marmalade

Wash, halve and squeeze the oranges. Slice the peel into very thin shreds. Tie the pips in a muslin bag. Put the flesh, juice, lemon juice, peel and muslin bag into a bowl with the water and leave to stand for 24 hours. (This stage can be omitted if time is limited, but it may be necessary to cook the peel for longer to ensure it is soft enough. )

Transfer to a pan and simmer without a lid for about 2 hours until the peel is soft. Remove the bag of pips and leave the pulp to cool slightly.

Now add the sugar and stir over a low heat until the sugar has dissolved. Bring to the boil and boil rapidly for about 4 minutes. Test for setting point. Stir in the orange liqueur.