Recipe: Seville Orange Marmalade

My first marmalade! It is absolutely delicious, Wow!!!! A little more messy to make than the other jams, jellies and chutneys that I have made, but I pretty much got it down to a tee here. Only mistake I made on the first batch- the strips of orange were too long. Like I sliced them thinly enough but the strands were too long so it was vaguely difficult to eat. Apart from that, perfect! Its is a really beautiful dark colour and has got such a lovely tangy flavour. If you want to make your own seville orange marmalade this year, I would get your skates on, because they have a very short season and are only available in this country in February!

Seville Orange Marmalade (makes about 1.5kg)

1kg Seville oranges
2 lemons
2250ml water
1350g sugar

1. Boil the Oranges and lemons whole in the water, covered, for 1 hour 30 minutes. Remove fruit from the water and allow to cool (Also, remember to keep the water!).
2. Remove the pulp from the inside of the fruits, and set aside. Keep the pulped orange skins, but throw away the pulped lemon skins. Slice the orange skins finely and add back to the pan with the water.
3. Press the pulp into a sieve and move about with a spoon, so as to get some of the liquid out of it but none of the stringy bits/ seeds. Add this liquid to the pan with the oranges and water.
4. Add sugar, and bring mixture the mixture to the boil, stirring occasionally. Once mixture is boiling, reduce heat to medium and cook for 40 minutes, stirring frequently.
5. Allow mixture to cool for 20 minutes, then stir up. This is to avoid all the orange peel floating to the top when you jar it up. Add the marmalade to preserving jars, and seal.