Transform these tangy oranges with sugar, lemon and also heat to create delicious homemade marmalade which has many uses in itself.
Enjoy as a classic breakfast spread or pair with a variety of baked goods.
- Seville Oranges – 860g (About 7 depending on the size)
- 1 ½ x Medium Lemons
- ½ Bottle of Certo
- Country Products Granulated Sugar – 1.72kg
- Kilner Jars (3 x 1.5l would be ideal)
Preparation the day before
Wash and lightly scrub your fruit until clean and then cut your oranges in half and squeeze out the juice.
Remove any pips from the juice as well as any remaining in the peels, set these aside.
Remove half the pith from your oranges, chop this up roughly and add to your separated pips. Cover these in water and set aside for tomorrow.
Slice up your peel as finely as your prefer and add to a separate bowl, cover these with the juices your squeezed out earlier and plenty of water until they’re all submerged.
Cover and set aside for the next morning.
Making your marmalade
Drain the liquid from your pip bowl and set aside. Add your pips to a muslin cloth and tie up securely.
Add your peel with the water to a large pot, the juice of your lemons, the liquid from your pips, 1.3 litres of water and your muslin bag of seeds.
Bring this to a gentle boil and simmer for 2 ½ hours. Top with more water as your going along if it seems like it’s getting low.
Remove your pot from the heat and measure the juice remaining, you want around 1.7 litres of liquid. If there’s less, top it up with whatever is needed and if there’s more, reduce it down until you hit the mark.
Remove the pips and add your liquid and peels back to the pot with the sugar.
Dissolve this over a gentle heat to avoid forming sugar crystals during the combination.
Continue heating this at a rolling boil until it reaches 105°c, making sure to skim any white froth and scum that rises to the surface.
Remove this from the heat and allow to cool slightly.
In this time sterilize your jars and make sure everything is clean and ready.
Stir in your Certo and rapidly boil this for 2 minutes. Test to see if this has set by spreading a small amount over a cold plate, from the freezer would be ideal. If your marmalade hasn’t set add some more pectin and repeat the process.
Skim again and allow to stand for 5-10 minutes. Using a metal ladle, fill your jars about 3mm from the top and seal immediately.
Set them aside for 24 hours to firm up.