Seville oranges have a more tart or bitter taste than their dessert or juicing counterparts, which makes them ideal to make orange marmalade with. They also contain more pectin than the average eating orange for better setting. If you’re planning to make Seville orange marmalade, for best results go for a good quality Seville orange rather than whatever’s cheapest at the supermarket.
Seville orange marmalade recipe
The quantities given will fill three or four 450g marmalade jars but you can easily adjust the ratios as you need. The weight of the oranges determines the quantity of the other ingredients for a perfect Seville orange marmalade – aim for the strained liquid and sugar from the cooked oranges to weigh about twice as much as the uncooked fruit. This means that about 500g of oranges should give you about a litre of liquid after straining out the peel, for which you will need about 1kg of sugar.
- 500g Seville oranges
- 50ml lemon juice
- 1kg granulated sugar
Chop the oranges in half, squeeze and reserve the juice. Collect the pips and leave them to soak in a little water. Shred the peel to the thickness you prefer – about 0.25cm thick is a medium thickness. Add the strips of peel to the reserved juice and top up with water. Leave the pips and the peel soaking overnight.
The following day, add the peel, juice and water to a large saucepan. Remove the pips and tie them in a little muslin parcel. Add them and the water they have soaked in the pan. Bring the mixture to the boil and simmer for two or three hours – you may need to add some extra water as the fruit should always be covered – or for about 30 minutes in a pressure cooker. The peel should be soft and squidgy if squeezed.
Strain the contents of the pan and measure the liquid – remember you’re looking for twice as much liquid as fruit used, or 1 litre of water per 500g of fruit. If you have too much liquid, boil to reduce or add a little water if you need to make it up to a litre and return to the pan.
Add the sugar at a rate of double the weight of fruit used and return the strained peel to the pan along with the lemon juice. Boil until 105ºC shows on a sugar thermometer. Turn the heat off and leave the pan for 10 minutes. Pour through a funnel into your sterilised marmalade jars, seal and allow to cool.