Guest Author - Rachel L Webb
Seville Orange Marmalade is easy to make and itīs incredibly satisfying to see your own products filling the shelves. Seville oranges have a fairly short season so buy them fresh and preserve them yourselves.
This easy marmalade recipe makes around 5 x 500ml jars of marmalade and is easy and fairly quick to make. The oranges need soaking overnight then itīll take around thirty minutes the following day to prepare.
Seville Orange Marmalade
2.5kg sugar, granulated or preserving
4 tbsp lemon juice
1 litre cold water
Cut the oranges into halves and then slice into thin semi-circles. Put the pips to one side as you cut. Put the orange slices and the juice into a large heavy bottom pan and add the cold water. Put all the pips into a muslin bag and add to the pan, it will need to be put under some oranges or it will float on the top.
Put a plate on top to make sure all the oranges are covered by the water and leave to soak overnight.
The next day remove the plate from the oranges and put the pan on the heat and bring it to the boil. When the mixture is boiling turn down the heat and leave it to simmer for 30 minutes.
Pour the sugar into the pan and stir until it has dissolved then add the lemon juice and increase the heat to bring the mixture slowly up to boiling again. Keep it boiling for 20 minutes or so, skim off any surface scum.
Test to see if the marmalade will set by dropping a small amount onto a cold plate that has preferably been in the fridge or freezer beforehand.
If the surface of the test amount wrinkles when a finger is dragged through then it is ready, if it doesnīt then boil for another 5 minutes and test again.
Remove the muslin bag and let the marmalade cool a little before pouring it into previously sterilised jars.
Secure the lids tightly and leave to cool completely then store in a cool dark place until needed.
Enjoy a fresh and zesty bit of Spain anytime of year.