Seville orange marmalade
- February 2010
- Makes 5 x 400g jars
- Takes 10 minutes to make, 2-2½ hours to cook, plus cooling
Also known as bitter oranges, Spanish seville oranges are perfect for making this marmalade recipe as the pectin-rich pith and pips provide ideal setting power.
- Dairy-free recipes
- trace (trace saturated)
- 8.2g (7.8g sugars)
1.5kg (about 12-14) Seville oranges
3kg preserving or granulated sugar
- Place the whole oranges in a large preserving pan, cover with 4 litres cold water and bring to the boil. Simmer for 1½-2 hours until tender. Lift the oranges out of the pan using a slotted spoon.
- Allow the oranges to cool slightly, cut into quarters, scoop out the pulp, and place in a colander over the pan. Press with a ladle to squeeze out as much juice as possible, discard the pips, and add the pulp to the cooking water. Finely slice the peel, add to the pan with the sugar, and heat gently until the sugar dissolves. Bring to a boil, skimming off any white impurities. Boil rapidly for 15-20 minutes until setting point is reached. Cool for 10-15 minutes.
- Stir to distribute the peel, then ladle into clean, sterilised jars and top with a wax disc and lid. Label the jars and store in a cool, dark place.
If you are not using Seville oranges, include 2-3 whole lemons (keeping the total weight 1.5kg), to give more sharpness and boost the amount of pectin.
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