Seville marmalade

First attempt used the recipe printed on the box of oranges we got from Waitrose (how middle class are we), but I did hack it around a bit as I don’t like huge amounts of “bacon rinds” in my marmalade.  This made 5 1lb jars. If you put all the shreds of orange peel in you’ll probably need 6.

  • 1kg seville oranges
  • 2 lemons
  • 2kg granulated sugar

Wash and dry the fruit. Pour 2 litres of cold water into a large pan (it really does have to be the biggest one you’ve got, it WILL boil over…). Squeeze the juice from the oranges and lemons and add to the water.  Scrape out the pips and pith from the oranges with a teaspoon (don’t bother with the lemon) and put it all in a muslin square, tie it up and put in the pan with the juice and the water.  Now attack the orange peel. I cut it as fine as I possibly could, and put in only about two-thirds of the bits. If you like chun

kier marmalade then put the whole lot in.  Add the peel to the pan, bring to the boil and let it all simmer very gently for 1.5 to 2 hours until the peel is very soft.

Squeeze as much juice from the muslin bag into the pan as you can, and put it to one side.  Add the sugar to the pan, bring slowly to the boil so that the sugar dissolves properly, then whack up the heat and boil it rapidly for about 15-20 minutes.

Test it for a set by spooning a small amount onto a cold plate. Leave it for a minute and if the surface is wrinkly when you push it with your finger, then it’s set.  If it’s not wrinkly but just runny, boil the marmalade for another few minutes and try again.

Switch off the heat when setting point is reached, and leave it to settle for 15 minutes. This is just enough time to sterilise your jars and lids. Either run them through the dishwasher, or wash them in hot soapy water, rinse well and put them in a low oven for 5 minutes to dry out.

Skim off any scummy stuff on the surface of the marmalade and throw it away.  Spoon the rest of the marmalade into the jars and seal with a lid. I don’t bother with wax discs – if the marmalade or jam is still pretty hot, just screw on the lid tightly and turn the jar upside down briefly.

One thought on “Seville marmalade

  1. I tried using brown sugar (2/3 demerara, 1/3 dark brown) to make tawny marmalade. This time I also soaked the pith in the cold water for 24 hours before boiling it up with the juice and the sugar. It seemed to make the pith much softer, and the dark toffee-like taste from the brown sugar made a great variation.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s