Seville Orange Marmalade

marmalade

Seville Oranges have a short season usually for about a month from mid January onwards. They are very bitter and full of pips so are only used in cooking as they give a lovely flavour especially in marmalade.

1.4 kg (3lb) seville oranges
juice of 2 lemons
2.7 kg (6lb) sugar

Halve the oranges, extract the juice and put all juice, lemon juice, the pips membranes and pith into a muslin bag. Slice the peel thinly or thickly to personal taste, and put into a preserving pan with 3.4 litres (6 pints) water. Add the muslin bag, bring to the boil and then simmer gently for 2 hours. The peel should be soft and the liquid reduced by half. Remove the muslin bag and squeexe gently to release the pectin. Add the sugar. Bring to the boil once the sugar has dissolved and boil rapidly until setting point is reached. 220 degrees fahrenheit or see bramble jam for wrinkle test in freezer. Allow to cool for 15 mins to allow peel to distribute evenly. Pot and cover into sterilised jars. Makes about 6 jars.

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