Mrs Dilger, a wonderful family friend from Launceston, Tasmania, shared her family's preferred marmalade recipe with me, it's simple to make and it is delicious.

Ingredients

• 3 Navel oranges
• 1 large lemon (not Meyer)
• 3½ pints water (9 metric cups)
• ¾ lb sugar for each pint water

Method

1. Halve the washed oranges and lemon. Cut very thinly into slices. Place in a bowl and cover with the water. Set side overnight.
2. Transfer to a large jam pan or heavy based saucepan and bring slowly to the boil, reduce heat and simmer for 20 minutes or until the fruit is mushy.
3. Gradually stir in the sugar and bring back to the boil. Boil rapidly for 20-25 minutes until a set is given.
4. Remove from the heat and allow the bubbles to subside. Bottle into hot steralised jars, cover with a clean cloth and seal the next day.

Cooks Tips

- Always soak the fruit for marmalade, as this softens the skin, allow the pectin to be easily released once the fruit is put on to cook.

- Make sure you boil in a heay based pan as the preserve may catch and burn.

- If possible warm the sugar in the oven before adding.

- A set is given when a small amount (a tsp full) of preserve is placed on a cold plate. Stand a few seconds and drag your finger through the centre. If a channel is formed it is ready. If not, continue cooking.