Seville orange marmalade

Seville orange marmalade

By
From
The Tivoli Road Baker
Makes
1.5 kg
Photographer
Bonnie Savage and Alan Benson

The Seville orange season is very short, so we buy as many as we can and make a big batch of this very popular marmalade. We sell it in jars and use it in sweet treats, always reserving some for our Christmas cakes.

Seville oranges are lovely and tart, producing a better marmalade flavour than sweeter varieties.

Ingredients

Quantity Ingredient
450g unwaxed selville oranges
1125ml water
juice 1 lemon
900g caster sugar

Method

  1. Make thin incisions to mark quarters in the oranges, then peel off the rind in petals, leaving the orange intact with the pith still attached. Slice the rind into thin strips, and set aside.
  2. Cut the oranges in half and put them in a blender. Liquefy the oranges, then strain the juice through a sieve into a saucepan, pressing the pulp into the sieve to extract as much juice as possible. Tie the remaining pulp, pith and seeds in a muslin cloth and add this to the pan. Add the water and lemon juice, together with the strips of rind.
  3. Bring the mixture up to a simmer over medium heat. Simmer for an hour, until the rind softens completely. Remove the muslin bag and squeeze it tightly, pouring the juice back into the pan.
  4. Gradually add the sugar in three batches, stirring until each addition has dissolved before adding the next.
  5. Once the sugar is fully incorporated, turn up the heat and boil the mixture rapidly for 10–15 minutes, stirring frequently so it doesn’t stick on the bottom of the pan. As it boils, a light foam will form on the surface; just skim this off with a spoon as it appears.
  6. As soon as your marmalade reaches 105°C (220°F) on a sugar thermometer, turn off the heat and use the plate test to check the consistency. Leave the marmalade to cool for 10 minutes in the pan, stirring from time to time to keep the fruit from dropping to the bottom. Pour into hot sterilised jars and seal immediately.

Bakery notes

  • If making jam to give away as gifts, or to store for some months, always be meticulous about sterilising your jars first. Jam will last for months in sterilised jars.
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