Seville orange marmalade
MAKES around seven 1lb jars, depending on the size of your oranges.
ingredients
- 9 whole, unpeeled Seville oranges
- Sugar
method
- Wash the oranges and put them into a large saucepan with enough water to cover them well. Simmer for an hour, change the water and simmer for a further hour until the oranges are so tender that a pin head will easily pierce the rind.
- Remove the oranges, allow them to cool and reserve the liquid. Take off the peel and slice into fine shreds. Cut up the pulp, discard the pips and weigh. For every 400g pulp allow 600g sugar and 500ml of the reserved liquid, made up with water if necessary. Put the pulp, sugar and liquid into a Preserving Pan and stir over a low heat to dissolve the sugar. Add the peel and bring back to a fast boil for 10 minutes.
- Begin testing for a set. When the desired consistency has been reached, skim, turn off the heat and leave to cool until a skin begins to form. Stir to evenly distribute the peel, then pour into warm, sterilised jars, cover and seal.
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