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Step by Step - Seville Orange Marmalade
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With their refreshing, sharp flavour, Seville oranges make great marmalade. Also, unlike sweet oranges, their pith becomes transparent and glistening when cooked with sugar, resulting in a bright, sparkling preserve. Make sure you use a suitable preserving sugar. The season for Seville oranges is short, usually lasting only a few weeks in January. So it is worth making a batch of marmalade now to enjoy the flavour throughout the year. Cut the peel as thickly or thinly as you prefer, according to taste. This task should not be rushed and is one of the pleasures of making marmalade.
Makes: 3kg of marmalade
Choose the right pan
Use a large, wide pan to make marmalade. The mixture should not come any higher than half way up the sides. A wide pan helps the liquid to evaporate more quickly and reduces the likelihood of the marmalade boiling over.
Prepare the jars
At the end of step 3, prepare the jars. Preheat the oven to 160°C, gas mark 3. Ensure the jars are clean and free from cracks and chips. Place the jars on their sides in the oven for 10 minutes, then turn the oven off leaving the jars inside until the marmalade is ready to pot.
Use preserving sugar
Preserving sugar has larger crystals which dissolve slowly. This minimises scum and results in a bright, clear marmalade.
Ensure a good set
Much of the pectin which makes marmalade set is found in the pips and pith. This is why it is wrapped in a muslin bag and boiled with the marmalade so that as much pectin as possible is extracted to ensure a good set.
Where to store marmalade
Store in a cool, dry place, away from direct light which will fade the colour. The marmalade will keep for up to one year.
For a touch of spice, add 3 tbsp grated, fresh root ginger at the beginning of the cooking. To make a darker, rich marmalade replace 100g of the sugar with dark muscovado sugar. Make your marmalade extra special by stirring in 75ml whisky just before potting.
Heatproof measuring jug
Large, wide pan or preserving pan
Large square of muslin
Large wooden spoon
4 saucers placed in the freezer
6-7 clean jars with lids, approximately 450g each
1 pack Safewrap Jam Pot Covers
This recipe was first published in January 2003.