Seville Orange Marmalade Recipe

Ingredients for Seville Orange Marmalade:

• 2 lb (900 g) Seville oranges
• Juice of 2 lemons
• 6 pints (3.4 litres) water
• 1 lb (450 g) sugar per 1 lb (450 g) pulp

Method  for Seville Orange Marmalade:

1. Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
2. Cut the peel finely or coarsely, according to preference.
3. Put the peel in a large bowl with the bag of pips etc and the juice. Add 6 pints (3.4 litres) of water and leave to soak overnight.
4. Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
5. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take about 1½ hours.
6. Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
7. Test for pectin.
8. Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp.
9. Add 1 lb (450 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved.
10. Bring to the boil and boil rapidly until the marmalade sets when tested.
11. Remove the scum and leave to cool slightly.
12. Pot and seal whilst still hot.

Makes about 6 lbs (2.7 kg) of Seville orange marmalade. The traditional breakfast marmalade. Try adding a teaspoon of whiskey, brandy or Armagnac to each jar. Really lifts the flavour without being obvious.

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