Add some colour, and outstanding flavour, to your breakfast table with your very own homemade Seville marmalade! The Seville Orange season traditionally runs through January to the end of February, so what better way to celebrate this glut of wonderful fruit than preserving it for all to enjoy!
- Prep: 1hr + overnight soaking
- Cook: 2hrs +
- Serves: Makes approx. 2.25kg
You will need:
- 675g Seville oranges
- 1 lemon
- 1.4kg granulated cane sugar
- 1.75 litres water
- Juice the oranges and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres, such as a large lidded stock pot or casserole, or use a preserving pan (sometimes called a Jam Pan or Maslin Pan) and create a lid using foil.
- Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.
- Juice the lemon and add the juice to the pan.
- Put the orange membranes into a food processor or mini-chopper and chop finely – or chop with a sharp knife. Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan.
- Shred the oranges and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
- Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. Remove the lid from the pan and set aside.The peel should be very tender and the contents of the pan reduced by a third – if necessary simmer without the lid on to reduce the liquid.
- Warm the sugar in a low oven, 140°C /275°F/ Gas 1 – so that it dissolves easier.
- Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
- Place sterilised jars in the oven to warm through. Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5°C ( 220°F) it will drip then hang on the side of the spoon. (Or you could use a Jam Thermometer at this point if you are not confident.)
- Remove the jars from the oven. Leave the marmalade to cool for 10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon.
- Gently stir the marmalade to distribute the peel.
- Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids. Leave the jars upright and undisturbed to set.
Our thanks to Vivien Lloyd for this recipe – for more information on preserving visit – www.vivienlloyd.com