Seville orange marmalade recipe which works every time!
Seville orange marmalade recipe which works every time! from eGJ |
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Ingredients675g (1½ lb) Seville oranges1 lemon 1.5 litres (2½ pints) water .4kg (3 lb) preserving sugar |
Handy HintMeasure out sugar onto Pyrex (heatproof) dishes and put in oven at 100C for about half an hour before use; it dissolves quicker when warm. Put clean jam jars onto Pyrex (heatproof) dishes into oven at 100C for about half an hour before use; no cracked jars! They only need to be dry on the outside; the heat dries off any moisture from the inside. If on a flattish Pyrex dish, it makes it easier to fill the jars even when using a funnel! Put two saucers into the freezer or the freezing compartment of the fridge to use for testing for a set. |
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Method1. Put the oranges, lemon and water in a large pan and weight down the fruit with a plate if they bob up to the surface. Bring to the boil, cover and simmer for about 1 hour, until the skins are tender.2. Remove the fruit from the pan and leave until cool enough to handle. 3. Cut fruit in half, scoop out the flesh and pips and add to the water in the pan. Bring to the boil and cook for 6 minutes without a lid. This extracts the pectin for a good set. 4. Strain through a sieve, pressing well with a spoon to extract all the liquid. Save the liquid and discard the pips. 5. Cut each orange half into half again and then into strips of the desired chunkiness. Return the sliced skins to the liquid in the pan add the sugar and stir over a low heat until the sugar has completely dissolved. 6. Turn up the heat and boil rapidly for about 10-15 minutes until setting point is reached (220’) 7. Spoon jam on to a cold saucer, leave for a minute and then push jam with finger. If surface wrinkles setting point reached; if not boil a few minutes more. When testing take marmalade off heat. 8. Remove from the heat; allow to cool a little, then pot, seal and label. | |||||||||||||||||||
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