Seville marmalade recipe

Marmalade is a classic preserve that can be made from a variety of fruits. Orange marmalade, specifically made with Seville oranges, is probably one of the best.

You can make marmalade using other citrus fruits such as lemons and limes. However, the bitter-sweet taste of orange really sets this flavour apart.

Seville oranges are often the go-to for those making preserves because the high levels of pectin that naturally occur in the fruit help the mixture become nice and thick. This gooey consistency is exactly what we want when making this recipe!

This preserve is very different from another breakfast favourite - jam. Although both delicious on toast, marmalade stands out as it still has the fruit peel left in the spread.

If you're new to making homemade preserves why not try this traditional recipe as your first attempt? Once you've got this recipe down, then you can experiment with new flavours.

This preserve, if stored in air tight jars in a cool place, will keep for between 3-6 months. Once opened, store in the fridge.

Ingredients

• 1kg (2lb) Seville oranges
• 2kg (4lb) jam sugar

Method

1. Place the oranges in a pan and pour over 3 litres (5 pints) water. Bring to the boil, then simmer the oranges gently for 1½-2 hours or until they are very soft.
2. Remove the pan from the heat and lift out the oranges. Leave them until they’re cool enough to handle, then cut them in half and scoop the flesh into the cooking liquid, reserving the shells. Bring to the boil and simmer for about 15 mins.
3. Strain the liquid through a sieve into a preserving pan or a large pan, pressing the pulp down well to extract as much juice as possible.
4. Slice the rind shells finely. Add the sugar and sliced rinds to the pan, place the pan over a low heat and stir until the sugar dissolves. Increase the heat and boil the marmalade rapidly for 7-10 mins, until setting point 105°C is reached (gauge with a sugar thermometer).
5. Remove the pan from heat, put a little marmalade on one of the cold plates and return it to the freezer for a few minutes. Remove the plate from freezer and press the jam: if the surface wrinkles the marmalade is ready. If not, boil for a few more minutes, then check again the same way.
6. Once setting point has been reached, skim off any scum and leave the marmalade to cool for 10-15 mins before pouring it into warmed, sterilised jars. Place a wax disc on top, wax-side down, pressing it down so there are no air bubbles under the paper. Leave to cool before covering the jars with lids or cellophane.