Seville Orange Marmalade

This recipe is a Sarah Raven recipe known as ‘Anna’s thick-cut dark, dark marmalade’.  It uses dark muscovado sugar which gives it a dark colour and a treacly taste. If you want a paler colour (where you can actually see the shred!) try using light brown sugar or ordinary granulated sugar.

Seville Orange Marmalade - the finished result

Makes 8 x 450g jars

  • 1.5kg Seville oranges
  • 1 teaspoon salt
  • about 2.5kg dark muscovado sugar
  • juice of 2 lemons

Scrub the oranges under cold running water. Put in a preserving pan, cover with 3 litres of water and add the salt. Put a lid on the pan and bring to the boil, then simmer for about an hour, turning the oranges once during the cooking time. The fruit should be soft.

Strain, reserve the liquor, and allow the fruit to cool completely. When cold, cut the oranges in half and scoop the flesh and pips into a metal sieve set over a bowl. Reserve the orange rinds.

Using a metal spoon, stir and push the flesh through the sieve. Discard the membrane and pips. Cut the orange rind into 4-5mm strips, and then into pieces the size you want.

Place a saucer in the fridge (or freezer), ready for testing the setting point later on. Add the rind to the sieved pulp and weigh it. For every 450g, measure 300ml of the cooking liquid (if you don’t have enough, make up with water). Mix together. Then for every 450g of mixture, measure 450g sugar. (Remember that 1ml of liquid = 1g so you just need to know how much the pulp and rind weighed and add this to the number of ml of liquid you added to give you a total weight.)

Put everything into the preserving pan along with the lemon juice. Heat slowly, stirring all the time, until the sugar is dissolved. Increase the heat and bring to a rapid boil, then boil for 30-40 minutes, stirring occasionally.

Pull the pan off the heat and test for setting point. Take the saucer from the fridge/freezer and place a teaspoon of the marmalade juice on it. When cool, it should wrinkle when you push it with your finger. You could also use a jam thermometer here: when it reaches 105-106’C the marmalade will set.

When ready, take the marmalade off the heat and allow to rest for 20 minutes, or the orange peel will float to the top of the jars. If any scum appears on the surface, add a small knob of butter and stir in. This will make the scum disappear instantly.

Stir once before pouring into dry, warm sterilised jars. Cover with a wax disc, seal immediately and label with the date. This marmalade will keep for several years.


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