Seville Orange Marmalade

Seville Orange Marmalade

By 11 September, 2016

Grab hold of Seville oranges while they're in season to make this fabulous marmalade.  The brandy or whisky spooned over the top will give it a festive flourish, and also help to seal the marmalade. I can guarantee your friends will appreciate a jar, labelled with the date you made it, as a birthday or Christmas gift.



Scrub the oranges well and dry the skin with a tea towel. Using a vegetable peeler, remove the orange zest as thinly as possible and cut into fine julienne (thin shreds). Place in a large saucepan or preserving pan with half the water and the lemon juice.  Bring to the boil and simmer for 1 1/2 hours or until peel is soft.
Meanwhile, cut the oranges (together with the pith) roughly and place them in a medium-large saucepan  with the remaining water.  Add any seeds.  Bring to the boil, cover with a lid and simmer 1 1/2 hours. Remove from heat.
Carefully strain the orange pulp through a fine sieve or muslin (cheesecloth) into the pan with the soft peel.
Bring to the boil and reduce slightly.  Add the warmed sugar. Stir until dissolved with a wooden spoon. Bring to boiling point and boil rapidly.  Test for setting point on a saucer placed in the freezer. Remove from heat and leave to cool a little. Ladle into warm sterilised jars. To seal the top, spoon over 1 tablespoon brandy or whisky.

Note: warm the sugar in a tray in moderate oven before adding - this will help it dissolve more quickly.

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