Make the most of the short Seville orange season by preserving them in a classic marmalade. If you don’t have time just yet, Seville oranges freeze well whole for future use. Once made, the marmalade will keep well in a cool, dark place for at least a year. Once open, chill and use within a month.
The Seville orange season runs from the end of December through to mid February, so you have to catch them quickly! However, they freeze well whole, so you can buy a glut of them and make marmalade all year round.
The recipe below is fool proof, but we also have some more in depth expert advice on marmalade making if you want to be a true connoisseur!
This recipe makes 3kg of marmalade.
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Yields:
300 serving(s)
Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs
Cal/Serv:
28
Ingredients
1
kg Seville oranges
Juice 2 lemons
2
kg granulated sugar
You'll also need
Muslin
Kitchen string
Directions
Step 1 Peel the oranges using a Y-shaped vegetable peeler, setting the inside of the oranges aside. Finely shred the peeled zest and add to a large preserving pan.
Step 2Squeeze the zested oranges into a sieve set over a large jug. Transfer the pips and squeezed membranes to a muslin square (see GH TIPS) and tie up to secure with kitchen string.
Step 3Add the orange and lemon juices, the muslin bag and 2 litre water to the zest pan. Cook over low heat, stirring frequently, for about 2hr, or until the zest is tender and the liquid has reduced by about 1/2.
Step 4Remove the muslin bag, carefully squeezing it over the pan first. Stir in the sugar and heat gently, stirring, until the sugar dissolves. Increase the heat, bring to the boil and bubble hard for 15min, or until setting point is reached (see GH TIPS).
Step 5Remove the pan from the heat and using a slotted spoon skim off any surface scum. Leave to stand for 15min, then stir to distribute the peel. Pot into sterilised jars, top with a baking parchment or waxed paper disc and seal. Leave to cool completely before serving.
GH Tip
• The pips and membrane contain pectin, which helps to set the marmalade.
• To test the set, chill 2-3 saucers in the freezer. When the marmalade is nearly ready, remove the pan from the heat and spoon a little on to a chilled saucer and leave to cool. Push the surface with your finger; if it wrinkles, the marmalade is ready. If it breaks to revel liquid, bubble for a few min more and test again. Alternatively, test using a sugar or digital thermometer - the marmalade needs to reach 105°C.
Per heaped tsp (10g):
Calories: 28
Protein: 0g
Total fat: og
Saturates: 0g
Carbs: 7g
Total sugars: 7g
Fibre: 0g
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