Seville Orange Marmalade
Seville orange heralds the start of a new year in the kitchen, more than any other. What sets these oranges apart from the rest is their bitterness.
It's safe to say we have become obsessed with marmalade over the years. Not just the making, but the eating of it at every opportunity. As with all jam making, it is ultimately the quality of your fruit that will define the flavour you capture in the jar. This is a whole fruit method that uses every part of the fruit apart from the pips and has a lovely full flavour.
Ingredients (makes six 330ml jars):
1kg best-quality Seville oranges
2kg golden granulated sugar
150ml lemon juice, plus more if needed
Sterilise the jars. Set aside until ready to pot the marmalade.
Wash the fruit thoroughly.
Place a plate in the freezer.
Place the whole orange in your largest pan with two litres of water. Bring to the boil very gently, partially cover, then cook for two hours, until completely soft when pierced with a knife.
Allow to cool. You should have about 1 litre of liquid left.
Cut the oranges in half, scoop out the flesh and push it through a sieve. Add to the poaching liquid.
Set over a medium heat, add the sugar and lemon juice and heat to dissolve.
Slice the skins neatly and add them, increasing the heat to a setting point of 104.5 degrees celcius.
Stir once or twice, but not too much as stirring cools the pot.
Spoon a bit on to the chilled plate and see if it wrinkles when you push a finger through. If not, return to the heat with 50ml more lemon juice for 10 minutes.
Repeat until you have the set.
Cool for 10 minutes to allow the peel to distribute, then pot into hot jars using a jug or funnel.
Seal, label and eat within 18 months.