INGREDIENTS


1kg 350kg/3lbs Seville oranges
Juice of 2 lemons
3lt 400ml/6pts water
2kg 700g/6lbs preserving sugar

METHOD


Makes 9-10 Jars

1. Put 2 saucers into the fridge to get cold so you can test the marmalade.
2. Wash and dry the oranges and lemons really well then cut in half and squeeze out all of the juice, pour into a preserving pan.

3. Keep all of the pips and orange shells, discard the lemon shells.
4. Use a tea spoon to scrape all of the pith out of the orange shells. Put the pith in the middle of some muslin along with all of the pips and tie with a piece of string.

5. Magimix the orange peel (this saves a lot of time) or slice as finely as you can and add to the preserving pan.
6. Pour the water into the preserving pan, bring to the boil and simmer for 1 ½ – 2 hours until the liquid has reduced by half and the peel is really soft.

7. Squeeze the life out of the muslin bag so that you get lots of pectin.

8. Add the sugar and stir over a gentle heat until it dissolves. Bring to the boil and boil like crazy for anything from 15-30mins or use a sugar thermometer to get the mixture to 105c, until setting point is reached. Leave to settle for 15mins and skim any scum off the top.

9. Pour into sterilised jars, cover the top with a wax disc of paper and seal with a lid. Label and store.

 

Think Ahead & Helpful Hints
• Pectin helps preserves to set.
• To test for setting point, spoon some marmalade onto a cold saucer. After a couple of minutes, push the marmalade with your finger, if it wrinkles, setting point has been reached, if not boil for 5-10mins longer and test again.
• I sterilize my jars by putting them through a dishwasher cycle and then placing them in a 150c/300f/GM2/Aga simmering oven for 10mins.

Classic Seville Orange Marmalade
Makes 9-10 jars

 

 

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