Ingredients for Chunky 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
- 1 tablespoon dark treacle
Method for Chunky Seville Orange Marmalade:
- Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips and inside skin but leave the pith in tact. Tie the pips and skin in a piece of muslin.
- Cut the peel, complete with pith, into small chunks.
- 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.
- Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
- 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.
- Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
- Test for pectin.
- Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp.
- Add 1 lb (450 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved. (About half of the sugar should be brown).
- Add 1 tablespoon of dark treacle.
- Bring to the boil and boil rapidly until the marmalade sets when tested.
- Remove the scum and leave to cool slightly.
- Pot and seal whilst still hot.
Makes about 6 lbs (2.7 kg) of chunky Seville orange marmalade. A variation on the traditional marmalade with more body than most marmalades.
Try adding a teaspoon per jar of whiskey, brandy or Armagnac to really perk up the flavour!
Marmalade, kept in properly sterilized and sealed jars, should easily keep for a year in a cool dark place. We’ve eaten 3 year old marmalade as good as the day it was made. Once opened, keep in the fridge and try to use within 4 weeks.
For More Information on Marmalades