B&B Recipe Book: Orange Marmalade
- 1.5 kg Seville Oranges **
- 2 lemons
- 3 kg Preserving Sugar
- 3.5 ltr water
You'll also need a large saucepan and clean empty jars with either lids or jam wrappers.
- Juice all the oranges and lemons and put in your pan
- slice all the fruit thinly and put in the pan with the juice. Don't worry about removing the pith, save any spare pith and pips in a bowl.
- put the pith and pips in a muslin cloth, tie with string and put in the pan
- pour in the water and turn on the heat, bring to the boil and then simmer gently for 1 - 1 1/2 hours until the fruit is soft.
- carefully remove the muslin and once cool squeeze out the jelly like substance into the pan and then discard.
- Add the sugar and stir over a gentle heat until all the granules have dissolved
- turn the heat up full and boil rapidly for 10 minutes.
- Test for setting point and if not boil for another 5 minutes and test again.
- Allow to cool a little and then pour into warmed jars and seal with lid or jam papers.
** Seville oranges are usually only available in late January and February, so ensure you make enough marmalade to last the year.
Setting Point: Before you start put a plate in the freezer. To test take the plate out of the freezer and put a few drops of marmalade on it. Give it time to cool and then push it with your finger, if the surface wrinkles then it's ready.
I find that slicing the fruit as thinly as possible makes a marmalade with some pieces a little too big, so it you like your marmalade thick cut don't be tempted to slice to fruit too thickly.
If you like your marmalade with a darker, richer colour add a tablespoon of black treacle while boiling.
Take care when making: Boiling sugar is very hot.