SEVILLE ORANGE MARMALADE


Ingredients
2.5 lb (1.15 kg) Seville Oranges
2 lemons
2 pints (1130 ml) of water
5 lb  (2.3 kg) of sugar
2 tsp of bicarbonate of soda
1 Bottle of Certo

seville


Method
  • Peel the fruit (oranges & lemons) and remove half of the white pith.
  • Shred the peel.
  • Put the peel, water & bicarbonate into a pan, bring to the boil and simmer (covered) for 15 minutes until the peel is soft and can easily be crushed.
  • Cut up the peeled fruit into very small pieces, discarding the pips and tough skin.
  • Add to the cooked peel and simmer (covered) for a further 20 minutes.
  • Put 3 pints (1.7 litres) of the mixture into a large pan, stir in the sugar, warming gently until the sugar is dissolved.
  • Bring to a full rolling boil and boil for 5 minutes.
  • Remove from heat and stir in the Certo.
  • Check for a set using a cold plate from the freezer.  If not setting, reboil for an additional 2 minutes and check again.  Repeat as necessary.
  • Skim and stand for 5 minutes.
  • Stir again and pot up in the usual way.

MAKES 7-8lb OF MARMALADE

For Dark Thick Marmalade, replace 1⁄4 of the sugar by dark muscavado sugar (e.g. Billington’s).

Why do we add bicarbonate of soda? This is to soften the fruit peel, so we don’t have to soak it or cook it for a very long time.