Rough-cut seville orange marmalade

Tart, tangy and seriously fruity, Barbara Moine's chunky marmalade is just the thing for hot toasted bread
Rough-cut seville orange marmalade
  • Rating:
  • Serves: makes approx 3.5kg
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 15 minutes plus 15 mins standing
  • Effort: easy

Ingredients

Main

  • 900 g seville oranges
  • 1 lemons, sliced in half
  • 2.25 kg raw cane sugar
  • 2.8 litres water

Method

1. Slice the Seville oranges in half. Squeeze out and discard the juice and the pips. Roughly chop the orange halves and place in a preserving pan or a large, wide, heavy-based pan. 2. Squeeze out the lemon juice and add the lemon halves to the pan. Add the water, bring to the boil, reduce the heat and simmer until the orange peel is soft, around 2 hours. 3. Add the sugar and heat gently, stirring until the sugar has dissolved. Bring to the boil and cook rapidly until setting point is reached, about 15 minutes. If using a sugar thermometer the marmalade is ready when the temperature reaches 105C on the thermometer. Alternately, place a saucer to chill in the refrigerator. Spoon a little of the marmalade onto the cold saucer. Push a finger across the preserve and if the surface wrinkles it is beginning to set. 4. Take off the heat and skim any impurities with a slotted spoon. Remove and discard the lemon halves. 5. Set aside for 15 minutes, then stir to spread the peel evenly through the marmalade. Pot the hot marmalade into warm, sterilised jars, filling them almost to the top. Cover the jars at once using waxed discs and set aside to cool. Once cool, cover the jars with dampened cellophane, secured with a rubber band. Store in a cool dry place for up to 6 months.

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