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    Quick and Easy Seville Marmalade

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    Quick and Easy Seville Marmalade

    Seville oranges make the clearest, tangiest marmalade. Make a batch now while the fruit is in season. This is a very easy way to make a chunky, deliciously tangy marmalade. At other times of year it can be made with sweet oranges, although it won't be as clear as marmalade made with Seville oranges.

    Makes: 2.7kg


    • 900g Seville oranges, washed and dried with green stalks removed
    • 1 lemon, washed and dried
    • 2.25 litres water
    • 1.8kg Tate & Lyle Natural Cane Preserving Sugar
    • To store:
    • 6 x 450g sterilised jam jars
    • 1 packet jam pot covers


    1. Cut the oranges and lemon in half and squeeze out the juice. Place the juice and approximately half of the pips into a preserving pan or a large heavy-based saucepan. Discard any remaining pips.
    2. Cut the fruit into smaller chunks and process them in two batches in a food processor into finely chopped pieces (do this carefully so as to ensure that the fruit does not become a pulp).
    3. Place the chopped fruit in the pan with the juice and add the water. Bring to the boil and simmer uncovered for 1-1¼ hours or until the skins are very soft. The mixture should have reduced by one third.
    4. Add the sugar and stir over a low heat until completely dissolved.
    5. Increase the heat and boil rapidly without stirring for 15 minutes then test for setting point by placing 1tsp marmalade on a cold saucer and allow to cool quickly in the refrigerator. If it forms a wrinkly skin when pushed with a finger it is set. If not, continue boiling and test for set every 5 minutes.
    6. Skim off any scum, remove any pips, which will have darkened and will be easy to see, and leave the marmalade to cool until a very thin skin forms. Pour into warm sterilised jars (use a jug or a funnel to help with this) and cover immediately with waxed discs. When cold, cover and label.

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    Cook's tips

    Instead of removing the pips at the end, set aside the pips at the beginning and place them in a square of muslin. Tie tightly with string and secure it to the handles of the pan so that it rests on the fruit. Leave the bag until the fruit is cooked, then squeeze out the juices into the pan.

    To prevent peel rising in the jars, pour into slightly cooled jars.

    To make an extra special preserve, add 4tbps brandy or whisky to the marmalade after skimming. Allow to stand to make sure that the peel is evenly distributed. Stir once, then continue with the recipe.


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