How To Make Seville Orange Marmalade
Seville Orange Marmalade Recipe. If you like marmalade then you'll adore our tangy, chunky Mediterranean version. This will taste better than the supermarket alternatives. Devour our Seville Orange Marmalade recipe.
Step 2: Prepare the lemon
Using a large knife, roughly slice off the lemon peel and reserve it. Cut the lemon in half and juice both halves.
Step 3: Prepare the oranges
Roughly slice off the peel of one orange, reserve it and cut the orange in half. Repeat exactly the same process with all the oranges. Don't peel too close to the flesh as we need the pith to thicken the marmalade. When all the oranges have been peeled and sliced, juice them, reserving the juiced halves for a future step. Pour the juices into a large bowl.
Step 4: Make the muslin bag
Place the muslin cloth onto the chopping board, and put all the juiced halves of the lemon and oranges in the centre along with all the pith and pips, but not the peel. Close the muslin into a bag, take a length of string and tie it tightly around the neck. Place the bag into the large bowl of juice and finally, add the water.
Step 5: Slice the peel
Using a large knife slice the peel into thin strips and cut across into 2.2cm slices. Place them into the large bowl along with the rest of the ingredients.
Step 6: Marinate
Place the bowl in the fridge overnight to marinate.
Step 7: Simmer
Transfer the muslin bag into a large pot, followed by the liquid and bring to the boil. Once boiling, simmer for two hours until the peel is soft.
Step 8: Add the sugar
Shake off any excess liquid, remove the muslin bag from the pan and place it in a bowl. It's very important that you allow it to cool before proceeding to the next step. When cool, add the sugar and stir until dissolved.
Step 9: Add juice and boil
Hold the muslin bag over the pan and squeeze out all the juice. Pour in any left over juice from the bowl. Bring it to a rapid boil for 15 minutes.
Step 10: Cool and store
Take off the heat and allow it to settle for 20 minutes and cool down. Store in a sterilised jar in the fridge. It will keep for up to 2-4 weeks.
