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Seville Orange Marmalade

Ingredients
  

  • 4 Seville oranges
  • 1.7 l water
  • 1 kg granulated sugar

Instructions
 

  • Using a small sharp kitchen knife, score four lines down each fruit from top to bottom.
  • Remove the peel and cut into shreds.  However thick you like them.
  • Squeeze each of the peeled oranges into a sieve over a jug, removing the pulp and pips.
  • Add water to the juice.
  • Add the shredded peel.
  • Add pulp to a muslin bag and tie, add to juice/peel mix.
  • Leave overnight
  • The next day, de-cant juice and shredded peel into a large pan and push the muslin bag down under the juice.
  • Bring to the boil then lower the heat to simmer.
  • When the peel is cooked (When it is soft), lift out the muslin bag and place in a bowl.
  • Leave to cool.
  • Add the sugar to the peel and juice mix.
  • Bring the mixture to a boil.
  • Ladle into the sterilised pots and seal immediately.
Keyword jam, marmalade, seville orange