Boil rapidly until the marmalade reaches setting point, (104°C). Ensure the marmalade does not stick to the base. Remove from the heat and pour into hot sterilised jars then seal.

When was the last time you allowed yourself the time to do something as absolutely frivolous as making marmalade? We’re guessing: a while. And this is just another reason why we love Florence Pugh.

Add a native Australian twist with some saltbush and a desert lime marmalade to serve. Credit: Jiwon Kim ...