Seville orange marmalade-making comes but once a year, and that time is now. The bitter Spanish oranges are only in the shops between January and mid February. They are the best citrus fruit to achieve a classic tartly-flavoured orange marmalade, the favourite preserve of one Paddington Bear 🙂
There’s no getting away from it, making marmalade is labour-intensive if you make it the traditional way, but I enjoy it, and to me, the reward is greater than the effort involved. I have 2 versions of the same recipe to post this week. The first is the traditional, bright orange, softly set breakfast staple that we’re all familiar with. The second is a dark version which includes dark brown sugar to give a treacly flavour; it is also my personal favourite – delicious over porridge or rice pudding. However, it doesn’t photograph that well in the jar as you may imagine, so I am only posting “selective” images!
How you prepare the peel is up to you. I like chunky (which is easier to prepare!). Get yourself organised and soak the peel overnight as this helps soften it, and make sure you cook it properly before adding the sugar to the pan – once the sugar is added, the peel won’t soften any more.
On with the recipe, and happy marmalade making if you fancy having a go 🙂
Makes: approx. 3kg
- 750g Seville oranges (approx. 5 large fruit), washed
- 2.5 litres cold water
- 2kg granulated sugar
- 100ml freshly squeezed lemon juice
- The day before, juice the oranges, keeping all the pips and membrane that remain on the juicer. Cover the juice and refrigerate.
- I use a serrated grapefruit spoon to scrape out the fleshy bits that remain inside the orange shells, leaving just the skin and pith of the oranges ready for slicing.
- Pile all the pips, membrane and scrapings from inside the orange shells onto a large piece of clean muslin, and tie in a bundle securely with string. Put to one side. Halve the orange shells and slice as thinly and as small as you like.
- Place the sliced orange in a large bowl, pour over the water and add the muslin bag. Cover loosely, put in a cool place and leave to soak overnight.
- The next day, carefully transfer the contents of the bowl into a large preserving pan. Bring to the boil, then reduce the heat to simmer the peel gently until very soft. This takes around 45 – 55 minutes depending on how thick you cut the peel.
- Carefully remove the muslin bag and place in a sieve over a jug. Squeeze out as much of the liquid as you can, and pour back into the saucepan. Discard the bag.
- Pour the orange juice into the saucepan and stir in the sugar and lemon juice. Mix well and heat gently until the sugar dissolves. Raise the heat and let the mixture come to a rapid boil, then cook the marmalade for about 20 minutes until the temperature reaches 105-106°C – spoon a little on to a cold plate from time to time as the temperature rises to check setting point is reached; once it cools, the pool of marmalade should wrinkle when pushed gently with your finger.
- Turn off the heat and leave the contents of the pan to stand for about 15 minutes – this enables the mixture to thicken a little and helps keep the citrus peel evenly suspended in the jelly when transferred to the jars.
- Stir the marmalade well before spooning into clean jars whilst hot, and seal well. Leave to cool, then label and store in the usual way.
For the dark version, replace 500g of the granulated sugar with dark brown sugar and cook as above. If you use a very dark Muscovado sugar you may find the setting point more difficult to achieve (as I did this year!). I added a 250ml bottle of liquid pectin to the mixture to help things along, and a good set was achieved. I have no idea why this happened, the same recipe worked fine last year, the only change was a darker variety of sugar. One of life’s little mysteries…..Have a good week 🙂