Seville orange marmalade
This recipe makes 1.4kg, 3lbs of marmalade
- 450g Seville Oranges, washed
- Juice of a lemon
- 900g sugar (I use granulated sugar but if you prefer a darker marmalade use Demerara sugar)
- Half the oranges and lemon, then squeeze them. Using a dessert spoon scoop out any remaining membrane. Tie the pips membrane and extra membrane that has come away during squeezing in a piece of muslin.
- Next slice the oranges thinly or thickly or cheat like I do and chop them up in the food processor.
- Put the chopped peel, along with juice, muslin bag, lemon juice and 1.1litres of water in a bowl and leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
- In a heavy based saucepan transfer the contents of the bowl and leave to simmer for 2 hours or until the peel is really soft and the liquid is reduced by half.
- Remove the muslin bag, squeezing it well allowing the juices run back into the pan.
- Add the sugar, stirring until the sugar has dissolved, then bring to the boil and boil rapidly until setting point is reached - this should take about 20 minutes.
- Remove any scum from the top; allow cooling for ten minutes or so and then potting into sterilized jars and cover.
Labels: Side Dishes And Relishes