10th January 2018
Best Ever Seville Orange Marmalade
I have tried many marmalade recipes and some have not been a great success but with a combination of a couple, one from Darts Farm ‘Cranfields Seville Orange Marmalade’ recipe and my grandmothers this is the best…
The initial stage is a bit messy and needs to be started the day before as the skins of the oranges are easier to slice if left soaking overnight.
So you will need –
- 2.7kg of Seville oranges
- 3 Large lemons
- 3.75litres of water
- Lots of Granulated Sugar
- Scrub the fruit and remove all dirt.
- Put the whole fruit in a saucepan, lemons on the bottom and cover with water and then bring to boil.
- Once boiling reduce to a simmer and cover for 30 mins.
- Then turn the fruit over so the lemons are now at the top and the oranges which were at the top are on the bottom and continue to simmer for another 30mins.
- Test the orange skins for tenderness as cooking makes it easier to cut the fruit.
- Take of the heat, keep the lid on and allow to cool (now I leave overnight to completely cool)
- The oranges skins can now be chopped according to how you like you marmalade – Chunky or skinny (cut the fruit in half and squeeze reserving the juice, then cut each orange skin in half again, cutting across the shorter part of the skin into thick or thin strips)
- The seeds need to be discarded but keep the cooking water.
- Then add the skins, pulp and juice to the water.
- Measure this quantity above and this equates to the same amount of sugar which needs to be added. (1Pint of this mix equals 1lb/454g of sugar to set the marmalade).
- Return prepared fruit to the saucepan and add the sugar.
- Bring to boil, and boil for 30mins stirring well. Place a saucer in the freezer and use this to test for a skin forming which means it is ready to put in to sterilised jars.
- Let the marmalade stand for 15mins for even distribution of orange peel then pot, seal and label.
Enjoy on a thick piece of toast with butter…..