Seville Orange Marmalade

Instructions

1. Wash oranges and thoroughly
2. Place in large pan and cover with the water
3. Simmer until skin is softened, about 1 1/2 hours and remove from the water. Save 1 pint of the orange infused cooking water.
4. When the oranges have cooled cut into quarters. Remove the pulp and pips and add to the reserved cooking water along with the juice of the lemon. Bring to the boil and simmer for 10 minutes. This will remove the pectin from the orange flesh that will set the jam.
5. Meanwhile cut the orange skin into strips - as chunky or thin as you prefer.
6. When the orange pulp has cooked for 10 minutes, strain through a sieve into a large clean pan, squeezing out as much of the pulp as you can.
7. Add the sugar carefully to the new pan and bring to the boil, ensuring the sugar dissolves and doesn't stick to the bottom of the pan.
8. Meanwhile you need to have your clean sterilised jars and lids hot in the oven ready to be filled.
9. Boil steadily and you will start to notice the boil slowing down as the marmalade thickens. Start to test for the setting point after 15 minutes. Remove from the heat and place a teaspoonful onto a cold saucer and place in fridge for 10 mins to see if the surface crinkles when touched. If not replace on the heat and boil for a further 10 minutes and test again. It can take up to 40 mins to reach the setting point. Alternatively use a sugar thermometer - it needs to sit at 220c before the setting point is reached
10. When you are confident the marmalade will set, remove from the heat and let it stand for 10 minutes. Remove any thick frothy white that sticks on the surface of the marmalade. Using a ladle fill your hot jars and seal with the lids.
11. If you have any difficulties with the setting refer to my marmalade blog

• Ready in : 3 Minutes
• Course : Condiments
• Recipe Type : Marmalade, Jam & Chutney
• Ingredient : oranges, sugar