Orange Marmalade

Added by Lesley Robb on 21 December 2017
Make this marmalade in January/February when marmalade (Seville) oranges traditionally come into the shops. This recipe is very economical because it uses the whole fruit. It makes 11lb but the quantity can easily be halved.
Why not try Bitter Orange Drizzle Cake which also uses Seville oranges - recipe below.

2lb Seville (marmalade) oranges
1 lemon
6 pints water
6lb sugar

Wipe fruit, half, remove pips and tie them in a piece of cloth.
Liquidise (or use a food processor) the fruit with a little of the water.
Put everything in a pan and boil until tender and reduced by half (1.5-2 hours).
Remove the bag of pips, squeezing out any juice, then add the sugar and stir until dissolved.
Boil briskly until marmalade reaches setting point.
Put into warm jars and seal while hot.

To test for setting put a spoon of marmalade on a cold plate and leave for a few minutes until cold. If setting point has been reached the marmalade will wrinkle when pushed with a finger.

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