4th January 2022
Seville oranges that are the key ingredient of marmalade are now in the shops and as they are a seasonal crop, now is the time to buy them and make marmalade. This recipe is adapted from one belonging to my great aunt.
7 Seville oranges
1 sweet orange
3kg sugar with pectin
Cut fruit into quarters and boil until skin is soft. If you have a slow cooker this is ideal – just put the fruit and 5 pints of water into the slow cooker, cover with its lid and leave gently simmering for 4 to 6 hours as necessary. If you are using a large saucepan, cover fruit with 7 pints of water and bring to the boil, uncovered. You will find the 2 pints of additional water will evaporate during the boiling.
Allow fruit to cool, slice the fruit thinly discarding all the pips as you find them.
Put sliced fruit, the strained water/ juice and sugar into a large pan, bring to the boil whilst stirring (to prevent the sugar from burning). Boil, stirring frequently until setting point is reached. If possible use a jam thermometer. Otherwise test by dripping a small amount onto a cold plate. As it cools the mixture should form jelly like surface that wrinkles when pushed.
Pour into sterilised jars and seal.