I kg Seville oranges
2 kg preserving sugar or granulated sugar
- Wash the oranges and dry in a clean tea towel. Pour 2 litres cold water into a large, wide pan or preserving pan. Squeeze the oranges and add the juice to the water. Reserve the pips, pith and orange rind.
- Cut the oranges in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin. Tie the muslin with kitchen string to form a bag. Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later.
- Cut the orange peel into strips – chunky for coarse cut and thinner for a fine shred. Add to the pan and bring to the boil, then reduce the heat and simmer, uncovered, for 2 hours, until the peel is very soft and the liquid reduced by about half. Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a wooden spoon.
- Add the sugar and stir over a low heat until it has dissolved. Increase the heat and boil rapidly until it reaches setting point. This usually takes about 15 minutes. To test, remove the pan from the heat and spoon a little marmalade onto a chilled saucer. Allow to cool for a few seconds, then push with a finger. If the surface wrinkles it is ready. If not, boil for a further 5 minutes and test again. Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon. Stir the mixture and pour into warm, clean jars, using a jug. Place a waxed disk on top immediately. Cover when cold, then label and date.
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