Save to your scrapbook
Seville orange marmalade
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
"This is without doubt the king of marmalades – bitter, tangy and beautifully fragrant. Seville oranges only have a short season, but turn them into a preserve and you can enjoy them all year round. This is one of my favourite recipes." Jane Hasell-McCosh
Makes: about 2 litres
3 seville oranges (about 450g)
1 medium white grapefruit (about 400g)
1 lemon (about 100g)
2kg granulated sugar
1. Remove the peel from all the fruit, taking care not to take any of the pith with it. Shred finely and place in a bowl. Chop the flesh of the peeled fruit and place in a separate bowl. Cover each with 1.5 litres water and allow to stand overnight.
2. Remove the chopped fruit from its soaking liquid with a slotted spoon, then tie up in a piece of muslin. Put in a large stainless steel pan along with the peel and all the soaking liquid. Simmer for 2 hours until the peel is tender; allow to cool slightly.
3. Preheat the oven to 130°C, gas mark ½. Put the sugar on a large baking tray and heat in the oven for 10 minutes. Hold the muslin bag over the pan and squeeze out as much liquid and pulp as possible; discard the bag.
4. Transfer everything to a clean stainless steel pan and add the warmed sugar. Heat over a medium-lowheat, stirring gently until the sugar has dissolved. Turn up the heat and boil for 20 - 30 minutes until the bubbles look large and a sugar thermometer reaches 105°C. Alternatively, check it has reached setting point by putting a teaspoon of marmalade onto a chilled saucer. Freeze for 30 seconds: it’s ready when a skin forms that wrinkles when prodded. If not, bubble the jam for a few more minutes and check again.
5. Skim any scum from the surface, then cool for 15 minutes. Pour into warm, sterilised jars, seal and use within 6 months. Once open, store in the fridge and use within 4 weeks.
Typical values per serving:
This recipe was first published in December 2011.