Old Fashioned Marmalade

With Sevil oranges kicking around the shops and last years supply almost at an end the time has come to make some fresh marmalade.It seems like everyone has their own recipe so here is mine.




1.5 kilos of Seville Oranges
2 lemons
1 kilo of preserving sugar
0,5 kilos of muscovado or dark brown sugar



First score the skins of each of the oranges to enable you to peel them in quarters. Juice the remaining flesh of the oranges but keep the pith and pips then add the juice and pips from the lemons. If the pith on the skins is thick and loose then use a teaspoon to scoop away as much of the pith as you can. Add this pith to the waste from juicing the flesh. Put this waste in muslin and tie it off into a secure bag. Add enough water to make the juice up to 3 litres and place the muslin bag in this watered juice. Next, carefully slice the peel into thin strips. I like mine about 2mm across the strip but the thickness is up to you. Add theses peel slices to the juice and water and set aside in a cool place for 24 hours.

The following day put the mixture into a preserving pan and bring to the boil. Simmer until the peel turns translucent then remove the muslin bag and set aside to cool. Once cool enough to squeeze, press as much juice as you can from the muslin bag into the preserving pan. Add the sugar and bring  to a rolling boil. Using a sugar thermometer bring the mixture to 220 C. Check the set using a cold saucer (I put one in the fridge before I start the boil). When you are happy with the set then bottle in sterile jars.

I love my home made marmalade. Not only does it taste great on toast but it adds a certain something to roast lamb, ham, pork and salmon.