Seville orange marmalade

Seville orange marmalade recipe

0 ratings

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. See method

  • Serves 130 (1 tbsp per serving)
  • 20 mins to prepare plus overnight resting, and 1 hr 30 mins to cook
  • 31 calories / serving

Ingredients

  • 4 Seville oranges
  • 1 lemon
  • 1kg granulated sugar

Each serving contains

  • Energy

    130kj
    31kcal
    2%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    8g 9%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 8.2g Protein 0g Fibre 0.1g

Method

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.

  1. Fill a large pan with 1.5 ltr 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.
  2. The next day, bring the pan to the boil and simmer for 1 hr 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 mins until large bubbles begin to form, then settle down. Take off the heat.
  3. 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 it 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 mins, checking each time if it has reached setting point. When it is ready, cool for 5 mins, then pour carefully into sterilised jars.

See more Spanish recipes

*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.

Be the first to comment

blog comments powered by Disqus