The bitter Seville orange is the most traditional and arguably the finest marmalade fruit of all.
Rate this recipe:- Requires overnight soak
- 25 minutes
- 5-6 450g jars
- 1kg Seville Oranges
- 75ml Lemon Juice
- 2kg Demerara Sugar
Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep to one side. Using a sharp knife, slice the peel, pith and all, into thin, medium or chunky shreds, according to your preference. Put the sliced peel into a bowl with the orange juice and cover with 2.5 litres of water. Leave to soak overnight or for up to 24 hours.
Transfer the whole mixture to a preserving pan, bring to the boil, stirring until the sugar has dissolved. Boil rapidly until setting point is reached, about 20-25 minutes. Remove from the heat. Leave to cool for 8-10 minutes - a little longer if the peel is in chunky pieces - then stir gently to disperse any scum.
Pour into warm, sterilised jars and seal immediately. - For more information about sterilisation of containers, and all things preserves, get your copy of the DVD!
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Dear Hugh,
i'm quite litteraly in a JAM, i followed this recipe apart from using less sugar and wter, but i also added a small amount of scotch and it hasn't set.
What's the best thing to do shall i throw the batch away or reheat adding more sugar?
It seem's a waste of scotch.
Cheers Gareth