Seville Orange Marmalade Recipe - Parrish Farms

Seville Orange Marmalade

Description

Embark on a culinary journey with our exquisite Seville Orange Marmalade recipe, where the vibrant flavours of sun-kissed Seville oranges come together in a harmonious blend of sweetness and zest. This timeless recipe promises to capture the essence of these prized citrus fruits, offering you a delightful homemade marmalade that's bursting with rich, tangy goodness. Join us in savouring the art of preserving the distinct character of Seville oranges in every spoonful of this delectable spread. Get ready to elevate your breakfasts and tea times with the authentic taste of homemade Seville Orange Marmalade!

Prep Time 23 h 00 m
Cooking Time 00 h 30 m
Servings 6 Persons

Ingredients & Method

Ingredients

Makes 5-6 x 450g jars

1kg Seville oranges (approx. 10 oranges)
Juice from 1 big lemon (or 75ml bottled lemon juice)
2kg demerara sugar

Method

Day 1

Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep it to one side.
Using a sharp knife, slice the peel, pith and all, into thin, medium or chunky shreds, according to your preference.
Put the sliced peel into a bowl with the orange juice and cover with 2.5 litres of water.
Leave to soak overnight or for up to 24 hours.

Note: you can skip Step 4 if you want to make your marmalade in 1 day. However, it will take longer to tenderise the peel in Step 5.

Day 2

Transfer the mixture to a preserving pan, bring to a boil and simmer slowly, covered, until the peel is tender. This should take approximately 2 hours and the contents of the pan should have reduced by about one-third.
Stir in the lemon juice and sugar and bring the marmalade to a boil, stirring until the sugar has dissolved.
Boil rapidly until setting point is reached, this should take around 20-25 minutes.
Remove from the heat and leave to cool for 8-10 minutes - a little longer if the peel is in chunky pieces.
then stir gently to disperse any scum and pour into warm, sterilised jars and seal immediately.

Use within 2 years.

Setting Point: is around 220-222F/104-106C if you’re using a thermometer.

If you’re not using a thermometer, you can check your mixture it set by waiting until it comes to a rolling boil, then dropping a teaspoonful onto a cold plate. Let it cool slightly, then push the mixture with your finger. If it has a wrinkly surface, your mixture is set. If it doesn’t wrinkle simply put your mixture back on the heat and test again every minute until set.