Easy marmelade

This is as easy at it gets... I have adapted the recipe slightly from Midge Thomas's Jams, Pickles & Chutneys in the Best-kept Secrets of the Women's Institute series - now sadly out of print.

Put 1 can of commercially-prepared oranges for marmalade (from the jam aisle in Tesco) in a large pot with 1.8kg of granulated sugar. Drain a 240g can of chopped pineapple, reserving the juice, and add to the pot.

Put the reserved juice in a measuring jug and add 2 tbsp of Cointreau or similar, then top up with water to 420ml.

Bring to the boil over a gentle heat, then boil vigorously for about 15 minutes.

Meanwhile put well-washed jars and lids in a low oven to sterilise and a couple of saucers in the freezer to get cold.

The marmalade is done when the contents of the pot look like orange stained glass... this is the alchemical part of jam-making. But to be on the safe side put a dribble of the marmalade on a cold saucer taken from the freezer. If it sets then the marmalade is done.

Remove the jars and lids from the oven and rest on a a heatproof surface. Pot the marmalade immediately using a jam funnel if you have one - filling each jar to the top. Twist on the lids tightly immediately (to stop germs getting in) then leave to cool. Store in a cold place (the fridge ideally).