- Serves: Makes 1600g marmalade
- Cook Time: 2.3333333333333335 hours 20 minutes
- Prep Time: 30 minutes
- Effort: medium
- 750 g seville oranges
- 200 ml lemon juice
- 1 kg preserving sugar
- 500 g sugar with pectin
- a knob of butter
1. Thoroughly wash the Seville oranges and remove the 'buttons' at the base of each orange.
2. Place the oranges in a large saucepan and cover generously with cold water.
3. Bring the oranges to the boil, reduce the heat and simmer uncovered, for 2 hours.
4. Using a slotted spoon remove the oranges and set them aside to cool, reserving the orange cooking water.
5. Halve the cooled oranges acrossways. Squeeze the orange halves to remove the pulp and juice, which should both be reserved, and discard the pips.
6. Shred the orange skins very finely into 1.5mm strips.
7. Add the reserved pulp, juice and orange stock to the peel to make a total weight of 1600g, adding water if necessary.
8. Place the peel mixture in a preserving pan or large, heavy-based saucepan and bring to the boil.
9. Add the sugar and knob of butter and cook, stirring, until it reaches a rolling boil. Allow the mixture to boil for a further 10 minutes.
10. Set aside the marmalade for 15 minutes, to cool slightly, though not set.
11. Pour the warm marmalade into warm sterilised jars and immediately cover with waxed jam jar covers while the marmalade is hot. Set aside to cool totally then cover with jars with cling film fastened with rubber bands or screw top lids.
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