How To Make Seville Orange Marmalade

Homemade Jam Recipes

Ingredients: Seville Orange Marmalade Recipe

Photo of Oranges3 lb / 1,300 grams of Seville oranges
2 large lemons
6 lb / 2,700 grams of white sugar (granulated)
95 fl oz / 2,800 ml of tap water

Method - What To Do

Wash the lemons and the Seville oranges, before cutting them in half and squeezing out as much juice as possible. Collect all of the pips and place these in a muslin bag (these pips will add more pectin when boiled). Slice all of the peel finely into shreds and place this into a typical jam making pan. Add any pieces of pith to the muslin bag and tie the top tightly, so that the pips and pith are fully contained.

Photo of OrangesPour the lemon and orange juice into the saucepan and add the muslin bag. Simmer the marmalade mixture for roughly 90 minutes, so that the shredded skin cooks, softens and becomes less bitter. After this time, take the pan off the heat and remove the muslin bag, squeezing it so that nothing is wasted.

Quickly mix in the sugar until it dissolves in its entirety, and then return the pan to a medium to strong heat. Boil the mixture rapidly for at least ten further minutes, or until you feel that its setting point is reached. Test this by using a plate that has been chilled. Spoon some of the Seville orange marmalade onto the plate and leave it for one minute. Then, run your finger through this marmalade sample. If a skin is present, it will ripple to the touch, indicating that it is starting to set. If not, boil for an additional five minutes and test once more.

When you are confident that your Seville orange marmalade is ready to set firmly, take the pan off the cooker for the final time. Leave it to cool and slightly thicken for 15 minutes, so that the rind will be spread throughout the mixture more evenly when it sets in the jam jars, rather than potentially floating up. Skim the surface and give the marmalade a final mix, before ladling it into sterile jam jars.

Seville Orange Marmalade recipe - More Marmalade Recipes.