Seville Orange Marmalade Recipe
Cut the fruit in half, squeeze out the juice and reserve the pips and any pith, and tie them in a small piece of muslin. Place the strained juice, 2.25 litres (4 pints) water and the muslin bag in a preserving pan. Shred the peel, coarsely or finely depending on your taste, and add to the pan.
Simmer the contents of the pan for 2 hours or until the peel is very soft and the liquid reduced by about half. Remove the muslin bag to a saucer to cool, then squeeze the bag over the pan to extract any pectin from the pips.
Stir in the sugar and simmer over a low heat until it has completely dissolved. Now increase the heat and cook at a full rolling boil for 15 minutes or until setting point is reached. To test for a set, remove the pan from the heat, spoon a little marmalade onto a cold saucer and put it in the fridge for a couple of minutes. If the surface of the marmalade wrinkles, then setting point has been reached. If the surface doesn’t wrinkle, return the pan to the heat, continue to boil the marmalade and test again at five minute intervals.
Remove any scum from the surface and leave the marmalade to settle for 20 minutes before potting into hot, sterilised jars. Cover immediately with a waxed disc and seal. Label the jars when cold and store in a cool, dark place.
Video: Homemade Seville Orange Marmalade
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