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    Seville Orange Marmalade 2007

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    Seville Orange Marmalade 2007

    There's something very special about having some homemade marmalade at breakfast time – or any time if you're like Paddington Bear. Warming the sugar in a low oven for around 10–15 minutes before using will help it to dissolve more easily.

    • Vegetarian
    • Preparation time: 25 minutes, plus 10–15 minutes cooling
    • Cooking time: 165 minutes
    • Total time: 3 hours 20 minutes to 3 hours 25 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Ingredients

    • 1kg Seville oranges
    • 2kg sugar

    Method

    1. Halve the oranges and squeeze out all the juice. Strain it into a large, heavy-based saucepan or preserving pan and reserve the pips. Pull any loose pith from the orange skins and place in the centre of a 25cm square of muslin with the pips. Make this into a bag and tie with kitchen string.
    2. Slice the orange skin into fine shreds and add to the pan. Pour in 2¼ litres water. Suspend the muslin bag in the liquid, securing it to the saucepan handle with the surplus string (this will make removing the bag much easier). Bring the mixture to the boil, then reduce the heat and simmer uncovered for about 2 hours, until the peel is very tender and pulp reduced by half.
    3. Remove the muslin bag from the pan, squeezing out any excess liquid. Add the sugar and stir continuously over a low heat, until it has completely dissolved. Then increase the heat and boil for about 15 minutes without stirring, until the mixture registers 104°C on a sugar thermometer. If you don't have one, simply spoon a small amount of the marmalade onto a cold, refrigerated saucer. If the mixture leaves a wrinkly trail when moved around with a finger, it is ready. At this point, remove from the heat and spoon away any scum that has formed.
    4. Leave the marmalade to cool for 10–15 minutes – this will allow it to thicken slightly and form a skin. Pour it into 4 warm, sterilised 450g jars and store in a cool, dry, well-ventilated place. The marmalade will keep for up to 12 months.

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