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Seville Orange Marmalade
Seville Orange Marmalade is a traditional British recipe for a jam-like conserve made with bitter Seville oranges that's typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: Seville Orange Marmalade.
prep time
30 minutes
cook time
160 minutes
Total Time:
190 minutes
Makes:
4 jars
Rating: 
Tags : British Recipes
Seville Orange Marmalade: Classic British recipe for a classic preserve of Seville orange juice and peel cooked with sugar until caramelized and potted into jars.
Ingredients:
1.4kg Seville oranges
2kg sugar
2.6l water
2 lemons
Method:
Remove the peel from the oranges and cut into thin strips or chunks (remember to include the pith). Squeeze the juice and pips and any remaining pulp into a bowl. Remove the pips and place in a muslin bag. Tie this to the handle of the saucepan then place the peel, strained juice, pulp and water in a heavy-bottomed saucepan and cook gently for 2 hours or until the peel is tender.
Remove the bag containing the pips, squeezing thoroughly before discarding. Add the sugar and the lemon juice, stirring until the sugar is fully dissolved. Bring to the boil and boil rapidly until the setting point is reached (at least forty minutes). Test by placing a teaspoon of the mixture on a place cooled in the fridge. Allow to cool for a minute and then if a skin forms when you push the mixture with your fingernail it's ready to pot. If you don't get a skin continue boiling for a further twenty minutes and test again.
Skim the surface when ready, allow to cool for about 7–8 minutes before potting. Stir to distribute the peel evenly and spoon into warmed, sterilized jars using a ladle.
