Seville Orange Marmalade Recipe
Marmalade is definitely a part of fond childhood memories. Eating endless amounts of this sweet and sticky treat on muffins was an essential for cold winter days. Later discovering the satisfying ritual of tea and toast again made marmalade a staple for my cupboards at university.
As it's marmalade making season I thought I'd share with you my mum's extensively tried and tested recipe for Seville orange marmalade.
My ma's Seville orange marmalade Recipe
For making marmalade (makes 10 lb), you'll need:
3 lb/1.4 kg Seville oranges (find them in the supermarkets throughout January and early Feb)
6 pts water
6 lb/ 2.7 kg sugar
Juice of 2 lemons
Muslin or a muslin bag and some string
Plenty of sterilised jars - this recipe makes quite a lot of marmalade so I'd prepare about 9/10 jars - it's better to have too many than not enough
Before you pour your marmalade into jars, you need to sterilise them. Pre-heat your oven to 100 C and wash your jars with hot water. Place the jars in the oven for 5 minutes. If you’re using Kilner or Bell jars make sure to remove the rubber parts before putting them in the oven
1) Juice it
Wash the oranges and lemons, slice them in half and squeeze out the juice. Add all of the juice to the biggest pan you've got.
2) Shred the orange rind
Make sure all the soft pithy stuff from inside the fruit is removed, but leave the thick pith on the rind. Put the soft pith, any pips, and the lemon skins into a piece of muslin (or muslin bag), tie the top, and put into the pan. Shred the orange skins finely, and add these to the pan.
Add the water and cook gently for 2 hours, or until the peel is quite soft. Squeeze the juice out of the muslin bag and remove it (make sure you get as much juicy stuff out as possible as this is where the pectin can be found - which will help the marmalade set).
4) Turn up the heat
Add the sugar and cook on a medium heat, stirring frequently until it has dissolved. Then boil vigorously for about 15 minutes, until setting point is reached (about 105 C, or until a blob dropped onto a saucer forms a wrinkly skin, or mixture drops in flakes off a wooden spoon). Pour into warmed, sterilised jars.
And finally enjoy it smothered on thick slices of toasted farmhouse bread with a steaming cup of tea. Yum. Making marmalade is a bit of a labour of love but it’s so worth it.