(Fills about 4 x 400 g jars)

For a mellower version of the traditional breakfast marmalade, I have used pears, which round out the flavour and produce a velvety textured preserve. Use sweet or bitter oranges, according to availability, but remember that a thick-skinned orange will produce a more bitter preserve than a thin-skinned orange.

12 pears, peeled, cored and sliced or diced
3 oranges, thinly sliced and quartered
1.25 kg sugar
Juice of a lemon

Put all the ingredients in a large non-reactive saucepan. Bring to the boil over medium heat, stirring until the sugar has dissolved, then boil for about 20 minutes until setting point is reached.

Remove the pan from the heat. Skim any foam from the surface. Spoon the marmalade into hot, sterilised jars. Seal and label.