Traditional Seville Orange Marmalade

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Tangy, chunky home made marmalade, the joys of spreading this on warm buttery toast or crumpets in the morning. The combinations of different fruits and spices you can add to make marmalade are endless but starting off with the basic traditional Seville marmalade is a good place to start.

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As soon as you spot the fruit on the shelves, buy them, one week the will be there, the next they wont, the season for these fruit is very short. Marmalade is a time consuming but rewarding recipe to make, its very simple but requires a lot of preparation, hours of juicing fruits, peeling pith and slicing skins.

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Traditional Seville Marmalade

enough to make approx 10 jam jars, you will need wax seals, buy them here as well as muslin cloth

Ingredients:

  • 1kg Marmalade oranges
  • 2kg preserving sugar
  • 1 lemon
  1. Begin by preparing the fruit, start by juicing the oranges and lemon, reserving pips for later. Scrap out all the insides and keep this separate to the juice. With the skin, shred into matchstick size pieces, the bigger the pieces the more thick cut the marmalade.
  2. With the lemon, scrap the insides out but don’t shred the skin. You should have three bowls, one with the juice, one with the pith and pips and one with the shredded skins.
  3. In a large saucepan or preserving pan, place juice, skin and 2 litres of water, wrap the pith and pips up in a piece of muslin, tying with a piece of string and lower into the pan.
  4. Put this onto heat gently for two hours, to let the peel soften. After this time remove the muslin bags, squeezing out all the juice, you may need to let it cool down slightly before doing this or do it between two plates alternatively.
  5. Pour sugar into the pan and make sure it has all dissolved before bringing to the boil. let boil for 20 minutes, during this time sterilise the jars by placing in a hot oven for ten minutes until completely dry inside and clean.
  6. Turn of the heat and leave it for a good 30 minutes to settle.
  7. Using a jam funnel, pour into the jars and seal with the wax discs. The marmalade should keep for up to a year.

 

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Spread it on toast and enjoy!

Rachel

 

 

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