Seville marmalade

Seville marmalade
Serves: 4.5kg (in two batches)
  • Butter, for greasing
  • 1.3kg Seville oranges
  • juice of 2 lemons
  • 2 litres water
  • 2.5kg preserving or granulated sugar
  1. Start by lightly buttering the base of a large saucepan to help prevent the marmalade catching.
  2. Put the whole oranges and the lemon juice in the pan and cover with the water. If required, you can weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer gently for two hours (The peel should be easily pierced with a fork and the mixture reduced by at least half).
  3. Warm half the sugar on a baking tray in a very low oven.
  4. Lift out the oranges into a bowl, leaving the cooking liquid in the pan. Allow the oranges to cool, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan.
  5. Bring to the boil for five mins, then strain this liquid through a sieve into a bowl and press the pulp through with a spoon – it is high in pectin so gives marmalade a good set.
  6. Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan along with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10-12 mins, then bring to the boil and bubble rapidly for 20 mins until setting point is reached.
  7. Take the pan off the heat and skim the surface. Leave the marmalade to stand in the pan for 20 mins to cool a little and allow the peel to settle, then pot in sterilised jars.
  8. For the second batch, repeat the process, remembering to warm the other half of the sugar first.
  9. Label when cold and store in a dry, cool, dark place.
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