Seville Orange Marmalade

January is the best time for Seville Oranges and so the best time to make marmalade. Most recipes should give you a product which lasts up to 2 years.

The best recipe I have found is by Pam Corbin. What this lady doesn't know about preserving is simply not worth knowing. If you are new or not to preserving fresh produce her book is fabulous, River Cottage Preserves. I would definitely recommend it. If you are new to jam making it also explains why you need to do certain things.

Anyway, This is the Seville Orange Marmalade Recipe

Make 5x450g Jars
1kg Seville Oranges
75Ml Lemon Juice
2 kg of Sugar

1, Scrub the fruit and remove buttons.
2, Put whole fruit in preserving pan with 2.5 litres of water. Bring to the boil, then simmer with lid on for 2-2.5 hours (should be tender and easily pierced with a fork)
3, When cool enough to handle remove oranges from pan. Measure the cooking water, you should have 1.7 litres. If you have less, top it up. If you have more, boil to reduce.
4, Cut oranges in half, remove pips and save. Squeeze juice from pips into cooking water. Then you can discard.
5, Meanwhile cut up orange peel and flesh into your preferred size - chunky or Ickle!
6, Put fruit, sugar and lemon juice into cooking water
7, Stir to dissolve the sugar and bring to the boil
8, Bring to the boil and boil rapidly for about 10-15 mins until setting point* is reached
9, Leave to cool for about 10-15 mins, then stir gently to disperse scum
10, Pour into warm sterilised jars and seal immediately

*Put a spoonful on a chilled plate, leave for one minute. If at setting point, when you push the jam it will wrinkle.