I should have posted this a month ago – however, a month ago I didn’t have Seville oranges so I couldn’t tell you about the recipe which I had never tried before.
I am useless when it comes to making jams and marmalades – but this is totally idiot proof and above all, soooo easy. So if you can still find Seville oranges in the shops and have an afternoon to waste, do make this marmalade. The result is perfect. There should be photos but there aren’t as I can’t find the camera, but take it from me it looks and tastes divine.
The recipe will make about 7 or 8 average pots so before starting, hunt them out or turn out your fridge for pots that have bits that have been lurking in them for months going mouldy, put them through the machine and get going!
WHAT YOU NEED
10 Seville oranges (don’t worry about the weight)
2.5 litres of water
2kg of crystallised suger
1 large stewing pan and a colander
Piece of muslin or a tea towel + bit of string
Put oranges and the lemon in pan with the water – leave them whole. Boil for 30 minutes until soft. Lift them out into colander and allow to drip over pan. When cool cut in half and scoop out middle into muslin which is lining a largish bowl. Put zests to one side. Dissolve sugar in your pan of water, stirring until dissolved so that it doesn’t stick – this takes a few minutes. Slice up the zests to the thickness you require and put in pan. Tie up muslin with string and stick it in pan, attaching it to one of the handles so it doesn’t float around too much. Bring this to the boil stirring occasionally and keep on boiling for 45 minutes (you will get a rolling ball as the juice starts to thicken a bit – this is pretty self-explanatory if you watch the bubbles). Turn off heat, take out muslin, put in colander and allow to drip over marmalade. When cool enough squish out remaining juice into marmalade (I use a potato masher). Give marmalade a good stir and then put into hottish steralised pots. This is messy and your fingers suffer! Allow to sit for 5 mintes and then cover. Wipe off sticky marmalade stuck to outside of pot – this is inevitable. Leave to sit for 24 hours and then eat!
This must be the easiest and least messy way of making marmalade. It works out at about £1 a pot which is about the same price as in the supermarket, but far more satisfying to eat your own, or if you have lots, to give as a present.
If you find the oranges (as the season is now drawing to a close) but don’t have time to make it, put the oranges into the deep freeze until needed – defrost 24 hours before using.