Recipe: Marmalade – Seville Orange
- Details Category: Condiments, Jams, Preserves, Pickles and Sauces Published on Wednesday, 17 October 2012 12:03 Written by ethel :
- 1.5kg Seville oranges
- 2 medium lemons
- 2.25 pints of water
- 1.5kg of sugar
- Makes approximately 7 pots.
- Day one
- Scrub and rinse all the fruit.
- Take 1.5kg Seville oranges and one large or two medium lemons and put them in a pressure cooker with 1.5 pints (900ml) of water and cook at 10lbs of pressure for 15 minutes. If you don’t have a pressure cooker then boil in a saucepan for over an hour, until the fruit is cooked through. Pierce the fruit to help them sink.
- Fish the fruit out of the saucepan with a slotted spoon. When it’s cool enough to handle, cut them in half.
- Scrape out the flesh, pith and pips and put it all in a saucepan with the original boiling water.
- Set the peel to one side.
- Boil the pan-full of fruit matter for five minutes and then pour into a muslin bag suspended over a jam kettle or other large pan.
- Add some of the sugar to the liquid in the jam kettle and stir to dissolve.
- Cut the peel into fine shreds and add to the jam kettle. Leave to strain overnight.
- Day two
- Add the remainder of the sugar and thr last 0.75 pint (450ml) of water to the jam kettle.
- Put over a low heat and stir until dissolved.
- Bring to the boil until setting point is reached. If you are using a jam thermometer, you need to boil for about half an hour after the correct temperature is reached, about 105celcius/221°F.
- Either way, the marmalade is ready when it passes the wrinkle test: drop a small amount of marmalade in a saucer and pop it in the fridge for five minutes. If the surface wrinkles when you push it with your finger, it’s ready.
- Pour into hot dry jars and cover at once with discs of greaseproof paper soaked in wine vinegar and screw the top on the jar immediately.