I was never that keen on Marmalade growing up, but as I get older I am pleased to discover I now eat anything and everything (probably not a good thing). Maybe it’s my taste buds developing or maybe I’m just plain greedy.
Anyway January is upon us and that means the short, but very much loved season of the bitter Seville oranges has arrived. These oranges are shipped over in their thousands from sunny Spain so us British can have our beloved ‘Marmalade on Toast’.
As usual my mums recipe is yet to be found due to a nonexistent filing system along with her great disorganisation skills, so I asked my boyfriends Mother for her recipe. She is an excellent cook and is head of Food and Nutrition at a secondary school, which she has taught at for nearly 30 years. Whilst at her house last year I remember her opening her cupboard doors to reveal a mighty stash (we’re talking in the hundreds) of jams, marmalades and chutneys. I thought she was the perfect person to ask for a marmalade recipe, so here it is.
Makes 12 – 300ml Jars
1.5kg Seville Oranges
2 Lemons (Juiced)
- Sterilise the jam jars and put to one side.
- Put the oranges, lemon juice and water in a large pan with a lid.
- Bring to the boil and simmer until very tender, approximately 1- 2 hours.
- Stand a colander over a bowl. Lift the oranges out being careful not to burn yourself and put them in the colander. Leave the liquid in the pan.
- Cut the boiled oranges in half then scoop out the flesh and pips from the center of the oranges with a metal spoon. Do not throw away the peel. Place the pulp back into the pan with the liquid.
- Bring to the boil and boil for 6 minutes. Strain the liquid through a sieve, pushing through as much as the pulp as possible. This is very important, as it is rich in pectin and helps to give the marmalade a good set.
- Cut up the cooled orange peel into thin strips. This is quite time consuming but it’s worth doing for a lovely looking marmalade. It may seem like there is way too much peel for the mixture, but it is just the right amount.
- Put the thin strips of peel and sieved pulp into a large preserving pan along with the sugar. Place on a low heat until the sugar has dissolved. (It is possible to half the mixture at this stage and to add the sugar in two batches to improve the setting).
- When the sugar is completely dissolved, bring the marmalade to a good rolling boil. Boil rapidly until the setting point is reached. Be careful it doesn’t boil over the pan otherwise you’ll have a very sticky hob the clean. The set can be tested by placing a small amount of the mixture onto a cold plate then putting it in the freezer to cool rapidly. If it wrinkles when your finger is dragged through the mixture, it is set.
- Leave the marmalade to stand for a few minutes, then pot, seal and label.