Marmalade Recipe

Marmalade  Recipe

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

Ingredients

  • 4 Seville Oranges
  • 1.3kg Caster Sugar

Method

  1. 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.
  2. 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.
  3. 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.

Newsletter sign up

Delivery & Returns

Delivery

We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.