Seville orange marmalade
Makes 4-6 jars |
For the marmalade
- 1.5kg Seville oranges
- 2.5 litres water
- 1.5kg granulated sugar
- 500g light brown sugar
- 1 lemon
- Halve and juice the Seville oranges, then scrape out the pith and pips on to a square of muslin and tie into a bag.
- Finely slice the orange rind and add to a preserving pan with the juice, water and the muslin bag, immersed in the liquid and tied to the pan handle.
- Simmer gently, uncovered, for 2-2 and a half hours until the orange rind is soft.
- Remove the muslin bag and squeeze as much of the juices into the pan as you can. Discard the bag.
- Add the granulated sugar, brown sugar and the juice of the lemon to the pan. Stir to dissolve, then boil for 15 minutes. To check if it's set, chill a teaspoon of marmalade on a saucer for a few minutes - it should wrinkle when pushed. Boil for longer if necessary.
- Cool for 10 minutes; pour into hot sterilised jars and seal.