A Recipe for Seville Orange Marmalade

1.5kg Seville Oranges washed and scrubbed

2 Lemons washed and scrubbed

3.6 litres of water

4 star anise

1.5kg Golden Granulated Sugar

1.5kg Soft Brown Sugar

The Juice of 3 Oranges

Place the oranges and lemons in a preserving pan or large heavy pan. Pour in the water, cover with a lid or tin foil and bring to the boil. Simmer gently for 1 1/2 - 2 hours until the fruit is very soft.

Remove the fruit from the pan and when it has cooled down, halve and scrape out all the seeds and pith. Place them in the middle of a large muslin cloth. Tie it up in a secure bundle and place back into the simmering liquid.

Slice the softened fruit skins in thin or thick shreds and add them to the poaching liquid.Add the star anise and boil for 10 minutes. Remove the muslin bag and continue to boil until you've reduced the liquid by a third.

Take the preserving pan off the heat and stir in the sugar. Add the juice from the 3 oranges and bring the marmalade back to the boil, stirring to make sure all the sugar has dissolved. Boil rapidly for 10 - 15 minutes.

Test for a set by placing a teaspoon of the marmalade on a cold saucer from the freezer If the mixture thickens and forms a skin when you puck it with your finger, then it is ready. If not, carry on boiling for a further 10 minutes.

When the marmalade has reached setting point, turn off the heat and leave for 15 minutes. Remove any impurities from the top and remove the star anise, then place the mixture in sterilised jars.



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