Seville orange marmalade

Name: How to cook Seville orange marmalade - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 3 and a half kilos
Cuisine: Us

Introduce

Chef :

Caroworcester

Seville orange marmalade

There are as many recipes for marmalade as there are jars to put it in! Make sure you have enough jars before you start and sterilise them. I put them in the dishwasher, lids and all on a hot wash. You will need about 14 small jam jars. You can label them with sticky labels if you like. Seville oranges are only available for a short period but they do keep well in the freezer. I think if you make too big a batch its difficult to get it to set properly.

Ingredient

Food ration :

about 3 and a half kilos

Cooking time :

3 hours

and a half kilos seville oranges

unwaxed lemons

kilos golden granulated sugar

3 litres

water

1 piece

muslin (a man's handkerchief would do)

Cooking instructions

* Step 1

Place a colander over your jam pan and cut your fruit in half then squeeze all the pips and pith from the lemons and oranges into the colander. The juice will drip into the pan.

* Step 2

Wrap the pips and pith in the muslin and tie it up so nothing can escape,

* Step 3

Finely slice all the orange and lemon peel and place it in the pan with 3 litres of water and the muslin.

* Step 4

Simmer fruit with lid off for about 2 hours. Fruit skin should be extremely soft and melt when you squeeze it between your fingers. The amount of water in the pan should have roughly halved.

* Step 5

Remove muslin bag and leave to cool.

* Step 6

Once it cool enough to handle squeeze all the jelly like substance muslin produces into the jam pan and stir into the fruit.

* Step 7

Add 3 kilos of golden granulated sugar and stir until melted.

* Step 8

Turn the heat up and rapidly boil the jam for about 15 minutes or until it reaches setting point. Turn off the jam and test for setting point.

* Step 9

Keep some saucers in the freezer for this. Dab a splodge of marmalade on the saucer and put it back in the freezer to cool for a couple of minutes. Then drag your finger through the jam. A skin should have formed. If its not ready reheat for a couple more minutes.

* Step 10

Once setting point is reached turn cooker off and leave jam to stand for 15 minutes or all the fruit will rise to the top. Stir gently. I use a measuring jug to pour the hot marmalade into sterilised jars. You can put wax discs on top of the marmalade before you put the screw tops on if you want to. (I don't bother!)