Who knew there was a season for marmalade? But there is one, and its right now!
Last month bitter oranges from Seville started arriving on our shores and into our shops. The season is only very short and lasts around a month – so by the time it’s the end of February the season will be over, finished, finite. But it is these oranges that we need to make a traditional scrumptious marmalade.
To make your own marmalade follow our recipe below:
12 Seville oranges
3 sweet oranges
500ml water per 500g fruit weighed after peeling (about 2 litres)
500g cane sugar to each 500ml juice (you’ll need about 2.5k sugar)
Makes about 6 jars
Wash all the fruit and pare off the peel, avoiding the pith, as finely as you can with a very sharp knife. Cut the peel into fine matchsticks and reserve.
Weigh the fruit and measure the right amount of water into a preserving pan.
Remove the white pith and discard.
Chop the flesh and add it to the water in the pan.
Bring to the boil, turn down the heat and cook steadily for 1/2 an hour, stirring every now and again.
Strain the contents of the pan through a clean linen cloth.
Measure the liquid back into the pan, stir in 500g sugar for every 500ml of liquid and add the reserved peel.
Stir over a gentle heat until the sugar melts. Turn up the heat and boil the mixture for 30-35 minutes until the jelly is at setting point.
Test the set by pouring a little onto a chilled saucer – it’s ready when it wrinkles and holds its shape when pushed with your finger.
Leave to cool and give it a stir. Pot in clean, hot jars.