Seville Orange Marmalade Recipe

Directions

1. Squeeze the juice from the oranges, setting aside the pips. Pour the juice into a large heavy-bottomed saucepan.

2. Scrape the pulp from the orange peels and place it, along with the pips, into a muslin cloth. Tie it securely and add it to the pan with the water.

3. Finely slice the orange peel to your preferred thickness - thin for a delicate texture or thicker for a rustic feel. Add the peel to the pan. Cover and leave to soak for as long as possible, ideally overnight.

4. Once soaked, bring the pan to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes to soften the peel. Remove the muslin bag, squeezing it to release all the liquid back into the pan.

5. Gradually stir in the preserving sugar over low heat until fully dissolved. Increase the heat and boil steadily for 20 minutes, keeping a close eye to prevent overboiling.

6. While the marmalade cooks, sterilise your jars. Wash them in hot, soapy water, rinse thoroughly, and place them in a low oven (150°C/Fan 130°C/Gas Mark 2) for 10 minutes.

7. Remove the pan from the heat and spoon a little marmalade onto a chilled plate. Let it sit for 2 minutes, then push it with your finger. If it wrinkles softly, it’s ready. If not, return to the heat and boil for another 2-3 minutes before testing again. Repeat as necessary.

8. Let the marmalade settle for 10 minutes, then pour it into the hot, sterilised jars. Allow it to cool before sealing and labelling.