Yesterday I made a double batch of Seville orange marmalade. I just love the stuff, much prefer it to jam, in fact. I use the easiest recipe ever - one that doesn't involve any juicing of the oranges or tying up of pips in bits of muslin cloth. Now, I can't pretend that it doesn't involve lots of chopping up of peel, but you can't have everything and I promise that even this is easy! I'm not sure of the origin of the recipe (I got it from my Mum) so can't credit it to anyone and apologies in advance for the measurements all being imperial. But here you go...
Seville Orange Marmalade
1.5 lb seville oranges
1 lemon
2 pints water
3 lb sugar
Makes around 6 jars
- Wash the fruit and put whole and unpeeled into a large saucepan. Add 2 pints of boiling water and simmer gently, covered, for approx 2 hours or until the oranges can easily be pierced with a fork.
- Remove the fruit from the water, retaining the water in the saucepan.
- Cut the fruit in half and when cool enough to handle scrape out all the middle, including the pips, back into the water. Boil for 5 minutes
- Shred the peel.
- Using a nylon sieve, sieve the water and pulp into a preserving pan. Press hard with a wooden spoon to extract the maximum amount of juice.
- Add the shredded peel and 3lbs of sugar.
- Boil rapidly until setting point is reached.
- Pour into hot sterile jars and seal immediately
And then all you need to do is enjoy it!
