The season for Seville Oranges. I know there is some delicious shop-bought marmalade, but it never tastes as good as homemade. You may find this orange marmalade recipe is not the easiest of recipes, but worth doing and the Seville oranges' intense taste is worth the effort.
Makes 2x 250g jars
- 1.5kg Seville oranges
- 1 lemon
- 3.5 litres water
- 3 kg preserving sugar
- Start by putting a small saucer in the freezer.
- Cut the oranges and the lemon in halved and squeeze out the juice. Sieve the juice into a large, heavy bottom pan.
- Put pips and pith into a muslin bag and tie.
- Put the orange skin in a food processor and chop until very fine. Though you can leave it thicker if you prefer
- Add the muslin bag and finely chopped orange skin to the pan along with the water.
- Cook for 2 hours stirring occasionally and also squeeze the muslin bag.
- After 2 hours give the bag a final squeeze before discarding.
- Add the sugar and cook over a low heat until all the sugar as dissolved.
- Bring to boil and boil for a full 30 minutes or until you reach the setting point.
- Test the liquid on the cold saucer from the freezer.
- Once it is setting remove from heat, leave for 10 minutes, then skim off the scum and pour into sterilised jars. Seal with a wax disc and lid
- Store in a cool dark place.