River Cottage perfect Seville orange marmalade
- Makes 5 jars
- 1kg Seville oranges
- 75ml Lemon juice
- 2kg Granulated sugar
- STEP 1
Scrub the fruit, remove the buttons at the top and put it, whole, into a preserving pan with 2.5 litres water. Bring to the boil then simmer, covered, for 2–2½ hours or until the orange skins are tender and can be pierced easily with a fork.
- STEP 2
When cool enough to handle, take the oranges out. Measure and keep the cooking water – you should have about 1.7 litres. Make it up to this amount with more water if you have less, or bring to the boil and reduce if you have more.
- STEP 3
Cut the oranges in half and remove the pips with a fork, flicking them into a bowl. Strain any juice from the pips back into the cooking water, then discard the pips.
- STEP 4
Meanwhile, cut up the orange peel and flesh into thick, medium or thin shreds. Put the cut-up fruit into the strained cooking liquid. Add the lemon juice and sugar and bring to the boil, stirring until the sugar has completely dissolved. Bring to a rolling boil and boil rapidly until setting point is reached, about 10–15 minutes.
- STEP 5
Leave to cool for 10–12 minutes – a little longer if you’ve cut the peel into very chunky pieces – then stir gently to disperse any scum, pour into warm, sterilised jars and seal immediately. Use within two years.