Ingredients

The following ingredients have 3 Servings
  • 1kg (2 lb) Seville oranges
  • 2 lemons
  • 2kg (4lb) granulated sugar

Instruction

  • Wash the fruit. Halve the lemons, squeeze out their juice, pour it into a container and keep in the fridge. Place the peels to one side.
  • Halve the oranges, squeeze out the juice and pour it into a large bowl.
  • Scrape all the pips out of the citrus fruit and place them in a sterilised muslin bag (a square piece of thin cotton cloth works too).
  • Remove the lemon and orange pith with a sharp knife and add it bag of pips. When done, tie the muslin bag/cloth with a sterilised string and add it to the bowl of orange juice.
  • Shred the lemon and orange peels into thin strips. Depending on how chunky you would like your marmalade you can cut them into thicker pieces.
  • Add the shredded peels to the bowl with the orange juice and muslin bag.
  • If you’re planning on using a pressure cooker to cook the fruit add (500ml) 1 pint water to the large bowl with shredded fruit. If you are using an open pan, 1 litre (2 pints) of water is used for every 500g (1lb) of fruit.
  • Leave the bowl covered at room temperature overnight for the fruit to soak.
  • Simmer gently until the fruit peels are really tender and the contents of the pan have been reduced by half, which should take about 2 hours using the open pan method. Alternatively, use the pressure cooker that will only take 10 minutes.
  • Add the sugar and lemon juice then stir. When the sugar had dissolved boil rapidly till a set is obtained.
  • Cool for about 10 minutes before potting. Seal at once. Store in cool, dark and dry place.