Seville Orange Marmalade
Marmalade season, or Seville orange season, is about to come to an end, and after earmarking day after day and weekend after weekend to get my jam making going on, I finally managed to make a batch. Hurray…
There are plenty of marmalade recipes online, but as much as a mental note as anything else, here is the one I made this year. After lasts year’s notes (more peel, slice more thinly), I followed my instructions and I’m really happy with the marmalade, particularly when spread over hot buttered sourdough, mmm. But marmalade preferences are very personal, so if you give this a try I do hope you like it as much as I do.
Marmalade season, or Seville orange season, is about to come to an end, and after earmarking day after day and weekend after weekend to get my jam making going on, I finally managed to make a batch. Hurray…
There are plenty of marmalade recipes online, but as much as a mental note as anything else, here is the one I made this year. After lasts year’s notes (more peel, slice more thinly), I followed my instructions and I’m really happy with the marmalade, particularly when spread over hot buttered sourdough, mmm. But marmalade preferences are very personal, so if you give this a try I do hope you like it as much as I do.
Seville Orange Marmalade (Makes 5 large jars)
Ingredients
- 1.2kg Seville oranges, washed
- 2 unwaxed lemons
- 900g caster sugar
- 900g light brown soft sugar
Method
- Halve all the oranges and lemons and juice them into a bowl. Place a large sieve over the bowl, line it with muslin and scoop out the insides of all the fruits and place in the lined sieve. Tie the muslin square together and squeeze out any extra juice.
- Cut each piece of peel into three lengthways, and slice each length of peel as finely as possible. It helps to lay them pith side down.
- In a large saucepan add the juice, tied muslin bag, sliced peel and 1.25l of water. Bring to the boil and simmer gently for 1-2 hours, or until the peel is tender.
- In the meantime, sterilise your jars and lids. See how to here.
- When the peel is soft, remove the muslin bag, giving it a good squeeze to keep the jelly-like pectin in the saucepan. Add the sugars to the pan, and heat gently until they have dissolved. Increase the heat to a rapid boil, stirring often to stop it catching, and simmer until the jam reads 104C on a sugar thermometer. If you don’t have a thermometer, you can check by placing two plates in the freezer an hour or so before the jam is ready, and dropping a little jam onto the cold plate to see if the jam has set.
- Leave to sit for a few minutes, stir well and transfer into warm, sterilized jam jars.
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