This is our Auntie’s marmalade recipe. Our Auntie Tory is a bit of a preserve whizz. We enjoy a marmalade-making session in January when Seville oranges are at their height. We make enough to last the year and inevitably it’s more than we need but it makes for nice presents.
We believe the ultimate accompaniment to handmade bread is a good marmalade, that’s why we’ve been using this marmalade recipe to make ours for years.
One of our particular favourites is marmalade and cheddar on a g-stone loaf.
To make our quickest loaf possible try our soda bread recipe and watch the soda bread video here.
Use our marmalade recipe in our Queenies recipe.
Photo borrowed from Demuths.
Serves 4 jars
- 4 Seville Oranges
- 1.3kg Caster Sugar
- Cut a few slits in the oranges and put in a large pan. Cover with 2 litres of water and bring to a simmer, then drain the water and add fresh. This takes some of the bitterness out. Bring to a simmer again, put the lid on and cook until the oranges are soft and tender: about 25 minutes.
- Strain the oranges - reserving the water they boiled in - and leave them to cool a little; the insides can be outrageously hot at this point. When cool enough to handle, cut them open to allow the steam to flow out. Then scoop out the seeds and pulp: this is where the pectin comes from that makes the marmalade set. Tie in a muslin cloth or similar, place back into the pan and pour in 1.5 litres of the reserved orange water. Stir in the sugar and bring to the boil. Place a small plate in the freezer. This is for later use. The marmalade will take about 30 minutes to get to setting point. Stir frequently so it doesn’t catch on the bottom.
- Meanwhile, either chop the orange peel into thin strips or blitz quickly in a food processor. Set to one side. You want to stir these in about 5 minutes before the end. To judge this, take the plate out of the freezer and dribble a teaspoon of marmalade on to it. When it cools run your finger through. If the sides hold up like a jelly, then it is ready; if not, it needs a little longer. Remove from the heat and leave to stand for 15 minutes before pouring into sterilised jars. This stops the orange pieces from floating to the top. The marmalade will last for 1 year, no problem.