What is better than opening a jar of home made marmalade and spreading it on hot buttered toast, the taste, the smell and the joy you get knowing that you have made it yourself. Well here is a recipe for Seville orange marmalade, which are in season at the moment. My mum has used this same one for as long as i can remember.
Don't be fazed by it, roll up your sleeves and act quickly as the Seville orange will not be on the shelves for long.....
900g of Seville Oranges
2.3 litres of water
1.8 kg of granulated sugar
Wash the fruit and cut it in half, squeeze out the juice and put aside. Remove membrane with a spoon, put with the pips and tie them in a piece of muslin and soak for 1/2 hour in cold water. Slice the pity coarsely or finely depending on the way you like it. Put the peel, orange and lemon juice, bag of pips and water into a plastic bowl overnight.
Next day, bring everything to the boil and simmer gently for 2 hours until the peel is really soft and the liquid is reduced by half. Squeeze all the liquid from the bag of pips and remove it.
Add the warmed sugar and stir well until the sugar has been dissolved. Increase the heat and bring to a full rolling boil until setting point is reached. Testing to see if the marmalade is set by putting a bit of the hot liquid onto a cold saucer and let it cool for a few minutes, if it wrinkles when you push it with your fingers its done. Stir well and immediately pot into hot sterilized jars. Cover at once and store in a cool dry place.
Q. tip; this is worth making in bulk, just be careful not to over boil the sugar....