SEVILLE ORANGE MARMALADE

It is Seville Marmalade season... the perfect excuse to make your own marmalade! The fresh, intensely orange fragrance and flavour of Seville Orange Marmalade are unmatched in any preserve anywhere in the world.

Difficulty:

Prep time: 30 minutes (including time to settle)

Cook time: Approx 2.5 hours

Serves: Makes 2.5kg of marmalade

Related Tags

Breakfast seasonality

Ingredients

1kg (2lb 4oz) Seville oranges, washed
1 Lemon
1.6kg Preserve or Granulated Sugar
4 pints of water

You will also need...

Sterilised jars
A small piece of muslin cloth/bag

Method

Prepare the Fruit: Cut the fruit in half and squeeze out the juice. Save the seeds and pith in a small piece of muslin.

Combine Ingredients: In a large pan, mix the strained juice, 2.25 liters (4 pints) of water, and the muslin bag. Shred the peel and add it to the pan.

Simmer: Cook on low heat for about 2 hours, or until the peel is soft and the liquid has reduced by half. Remove the muslin bag, let it cool slightly, then squeeze it over the pan to extract any remaining pectin.

Add Sugar: Stir in sugar and simmer until it dissolves. Then, increase the heat and boil for 15 minutes until it reaches setting point.

Test for Setting: To test, place a spoonful of marmalade on a cold saucer and chill for a few minutes. If it wrinkles when pushed, it's ready. If not, continue boiling and test every 5 minutes.

Finish Up: Remove any foam from the surface, let it settle for 20 minutes, then pour into hot, sterilized jars. Cover immediately, label when cool, and store in a cool, dark place.

Enjoy over some sourdough toast or get creative & use in baking and marinades!