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Suzanne's Scrumptious Seville Orange marmalade
This marmalade is coarse cut and bitter.
Seville oranges should be used tal-bakkaljaw, although I have
adapted the recipe and made marmalade with regular
oranges, lemons, and grapefruit, and a mix of to or three of
these citrus fruits
Before making the marmalade ensure your jars are readily
sterilised, and bone dry.
Ingredients
halfkilo Seville oranges
Generous litre water
1 kilo sugar
Method.
Wash oranges thoroughly and put into pan with the water.
Cover and simmer for about 90mins or until a blunt wooden
skewer ( I use a takeaway chopstick) will pierce the skin of the
fruit easily
Remove oranges from liquid and allow to cool , then halve and
remove pips with a teaspoon , placing into a muslin bag, Cut
up peel neatly into strips and set aside.
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Put muslin bags, with pips, into water and boil on high for 10minutes to extract natural
pectin. Remove pips and place cut up peel and bring to boil. Add warmed ( in the oven
for a few minutes) sugar and stir . Continue stirring until the sugar has dissolved, then
bring to the boil rapidly with out stirring until setting point is reached.
Start testing the marmalade after 15 mins
I use the wrinkle method. Place a teaspoon of marmalade on a cold plate. After half a
minute push gently with index finger. If the marmalade wrinkles slightly, your
marmalade is ready.
Ladle into warmed jars and cover. I actually let the marmalade cool slightly before firmly
twisting the lids on.
NOTE
Seville oranges are abundant, but only for a short season. I would suggest washing and
weighing out oranges into half kilo bags and freezing them. Use directly from frozen.
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