Traditional Seville Orange Marmalade

Traditional Seville Orange Marmalade

Traditional Seville Orange Marmalade

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Ingredients

  • 3 lb 1.3 kg seville oranges
  • 2 lemons
  • 5 pints 2.8 litres water
  • 6 lb 2.7 kg sugar

Instructions

  • Wash and scrub the oranges and lemons. Cut the fruit in half and squeeze out the juice. Remove the pips and membrane and tie in a muslin bag.
  • Cut the peel into thin shreds (or course ones if preferred) and then place in a large preserving pan, with the juice, and the bag of pips and the water.
  • Bring to a boil and simmer gently, uncovered, for about 2 hours, until the contents of the pan are reduced by about half and the peel is soft and tender.
  • Remove the muslin bag and squeeze the bag hard and carefully, to remove all the gooey liquid; this contains the pectin which is so important for a good set.
  • Add the sugar and stir until completely dissolved. Bring to a boil and boil rapidly until setting point is reached.
  • Remove any scum from the surface. Cool for 5-10 minutes.
  • Stir well to distribute the peel. Pour into cooled, sterilized jars and seal. Label and store.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!


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