Spread some brightly coloured seasonal orange marmalade on your toast for a deliciously fruity breakfast treat. A chunky, thick cut marmalade made with tangy and bitter Seville oranges.
- Fill a large pan with 1 1/2ltr of water. Juice the oranges and lemon into a sieve lined with muslin, squeezing as much juice into the pan as possible, then tie up the muslin and suspend in the water. Slice the orange peel very finely and mix into the water. Leave to sit, covered, overnight.
- The next day, bring the pan to the boil and simmer for 1 hour until the liquid has reduced by one third and the peel is translucent. Carefully squeeze the muslin bag to remove any liquid and discard. Add the sugar and dissolve on a low heat, then bring back to the boil. Boil for 8-10 minutes until large bubbles begin to form, then settle down. Take off the heat.
- To test if the marmalade has reached its setting point without a thermometer, spoon a small amount onto a chilled plate and allow it to cool slightly. It is ready when it no longer runs and wrinkles when you push it with your finger. If the marmalade is not ready, put it back on the heat and boil again in increments of 5 minutes, checking each time if it has reached setting point. When it is ready, cool for 5 minutes, then pour carefully into sterilised jars*. It can be stored for up to 3 months.
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*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.