Bitter Sweet Seville Orange Marmalade Recipe

• 1 kg washed Seville oranges
• 1 large unwaxed lemon
• 2.1 litres of water
• 1.8kg of warmed sugar
• A large saucepan (large enough to hold all the ingredients twice over)
• A large square of muslin cloth
• 50 cm of string
• A clean cooling rack
• A large colander
• A pair of thick kitchen gloves

Method

1. Place the pan on your work surface, on the top of your pan place the cool rack followed by your colander; place your large square of Muslin in the colander.
2. Next you need to cut all your oranges and lemon in half and scoop all the flesh, pips and juice into your Muslin cloth.
3. Next, cut the orange peel to the shape you would like in the marmalade. I normally dice the peel into small strips, but if you wish, you could shred the peel, or you could cut the peel into diamond shapes… the list is endless!
4. Next you need to tie up the Muslin cloth which contains all your orange and lemon flesh, (remove the colander and cool rack) and tie it to the handle of your pan.
5. Tip: you must have all the pips in the muslin as this is where most of the pectin is, this will help the marmalade set.
6. Place all your diced peel and water in the pan making sure that the muslin rests in the water.
7. Bring to the boil, reduce heat and simmer for at least 2 hours stirring occasionally the mixture should reduce about a third.
8. The next stage is really important if you want your marmalade to be the talk of the town. You need to remove the muslin bag (take care as it will be very hot) and place into the colander, place the cooling rack and the colander back on the top of the pan. Go and make yourself a cup of tea and come back in around ten minutes to allow the contents of the muslin to cool.
9. Now the fun starts! Put your gloves on (you need to extract as much pectin as possible) and squeeze the muslin. You will see a cloudy jelly-like substance ooze through the cloth, this is the pectin, needed for setting the marmalade. You will need to squeeze for around 20 minutes have fun!
10. So you have finished!!! Throw away the cloth and the contents and remove the cooling rack and colander to one side. Now you need to add your warmed sugar and place on the hob. You need to dissolve all the sugar slowly. Once the sugar has dissolved, increase heat to a rapid boil without stirring, this will take around 15 -20 minutes
11. To test if it’s set, place a small amount on to a plate and place in your freezer for a few minutes, run your finger through the marmalade if finger leaves a ripple your marmalade is ready.
12. Turn the heat off and leave for 10 minutes Tip: this will help the peel spread evenly through your preserve.
13. Now pour your marmalade into warmed jars for storage.

Give us a ring to see how we can help

Call: 0845 094 2248