RECIPE: SEVILLE ORANGE MARMALADE

A yearly staple at Marks!

Here is our TRUSTED AND LOVED Seville Orange Marmalade Recipe…

THIS WHOLE FRUIT METHOD MAKES APPROX 5 X 450G JARS, AND LASTS UP TO 2 YEARS WHEN STORED IN STERILE JARS.

1 kg Seville Oranges

60ml lemon juice

2 kg granulated sugar

10g pectin

Wash the fruit and remove the little button at the top

Place all the oranges whole in to a large pan with 2 litres of water

Bring to the boil and simmer for roughly 2.5 hours and until the skins are tender and can be easily pierced with a fork. Turn off pan and leave to cool slightly

When cool enough to handle, take out the fruits and cut them in half, leaving the pan with water in to the side.

Remove the pips and slice the peel into thick, medium or thin strips, up to you and your preference!

Any juice from this add back into the water pan

Add the peel, sugar, lemon and pectin to the pan of water.

Place on the heat and stir to melt the sugar.

Bring to the boil and occasionally stir until it reaches the setting point…This should be around 105 degrees if you have a thermometer. If not you can place a dish in the freezer and pop a little marmalade on - when it has cooled down and you drag a spoon through it, it should leave a slight crinkle. You can read more about this online. Be careful to not let the marmalade catch at the bottom!

When ready, place into sterilised jars.

Enjoy !