The season for Seville’s, otherwise know as marmalade oranges is relatively short, with the fruit appearing in the Farm Shop in January for approx six weeks, so it’s worth knowing that these fruit freeze exceptionally well.
INGREDIENTS:
1.3kg Seville Oranges
2 Lemons (juice only)
2.6kg Granulated Sugar
MAKES:
4-5kgs /10lb
NOTES:
Setting point?
The temperature needed for the setting is 104.5° At this point, you can remove your pan from the boil & use the wrinkle test.
Put a little of the liquid on a cold plate, leave for a minute to cool, then push your finger through the mixture
the marmalade’s surface will wrinkle if it is set. If it’s not, re-boil for another 5 minutes, then repeat the test.
Sterilising?
To avoid unwanted mouldy surprises, sterlise jars & equipment. Wash in hot soupy water. Rinse, then transfer jars, lids etc. to a roasting tin and heat in a preheated oven (140°) for 20 minutes.
Preparation time 1hr –1.30hr Cooking Time 2hrs 30mins
Step 1: Put the whole oranges & lemon juice in a large pan & cover with 2ltr/4pints of water. Bring to the boil, cover & simmer very gently for 2 hours, or until you can easily pierce the skin with a fork.
Step 2: Warm half the sugar in a very low oven, pour the cooking water into a jug, pop the oranges into a bowl & allow to cool. Return the water to the pan. Scoop out all of the orange & add to the water, bring to the boil for 6 minutes.
Into a bowl strain the liquid through a sieve & press the pulp through with a spoon, this is high in pectin so it will give the marmalade a good set.
Step 3: Pour half of the liquid into a pan. Cut peel into thin strips. Add half of the peel to the liquid in the pan with the warm sugar, stir it over a low heat until all of the sugar has dissolved, then bring to the boil & bubble rapidly for 25 minutes or until setting point is reached.
Step 4: Take the pan off the heat & skim any scum from the surface, leave the marmalade to stand in the pan & allow to cool, then pot into sterilised jars seal & label.
For the second batch repeat from step 3, warming the other half of
the sugar first.