Every year our pastry kitchen make just 100 special jars of Rose Gray's Seville Marmalade.

Rose’s recipe asks us to soak the oranges in water for a few days to soften the peel, and then boil them whole until tender. The high sugar content of the marmalade balances the bitterness of the thinly sliced oranges. Rose liked her marmalade to be thick, mostly fruit in a little jelly, rather than plenty of jelly with a little fruit.

• 250ml 
• Ingredients: Seville oranges, sugar, lemon juice