Seville oranges, one of the last remaining truly ‘seasonal’ fruits, are in the shops!

Grab them while you can and make this delicious Seville Orange Marmalade Recipe. This is one of Pam Corbin’s from my new River Cottage Handbook on ‘Preserves‘ (thank you Nathaniel x). Pam doesn’t bother with the pips-in-muslin routine – which has caused controversy in our house – but it works really well and the marmalade I made yesterday is, I have to say: AMAZING!

READ THIS FIRST! This recipe takes a while, so read it through before you start…

  • Ingredients:
  • 1kg Seville oranges (slightly under-ripe)
  • 2.5 litres water
  • 2kg Fairtrade granulated sugar
  • 75ml lemon juice
  • a fair bit of time…. 😉
  • Method
  • Pop a few saucers into the freezer compartment, so you can check for setting point later…
  • Cut the oranges in half and squeeze the juice from them, reserving until later – discard the pips
  • Slice the peel (with pith) into fine strips
  • Put all the sliced oranges into a heavy bottomed saucepan, or preserving pan, along with the juice and cover with the water
  • Bring ot the boil and simmer gently for 2 hours to soften the peel (water should have reduced by about 1/3 during this time)
  • Add the sugar and gently dissolve
  • Add lemon juice and bring to a rolling boil
  • Boil for 20 mins or so and check to see if setting point has been reached, by taking one of your saucers out of the freezer and dropping a teaspoon of marmalade on it, then push it with the back of the spoon, if it is setting it will crinkle up and become jelly-like.
  • When setting point is reached, turn off the heat and leave your marmalade for 15 minutes, this is to ensure the fruit doesn’t all sink to the bottom. If there is any scum on the top add a small knob of butter and stir in.
  • Wash and rinse your jars and lids and place them on a tray in the over at Gas Mk 1 for 10mins
  • Stir the marmalade and decant into your waiting HOT* jars (*its important the jars are hot then you add the hot marmalade, or else they can crack).
  • Seal with a lid.
  • Label as your very own Homemade Marmalade!

Note: you can freeze Seville oranges whole, just put them in a container and freeeze – then you can make marmalade any time of the year! 🙂