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Seville Orange Marmalade

Seville Orange Marmaladeby Eunice Power of Powersfield House

As I write this, the distinctive aroma of bitter sweet Seville oranges simmering in the kitchen wafts to where I am working – I can think of no better reminder that the New Year is upon me.

The following is the Seville Orange Marmalade recipe that I have used each January since I got married - my husband is addicted to the stuff – he could have worse habits I suppose? In our house marmalade is not just slathered on brown bread and scones but eaten with cheese, ham and other savouries - yum!

This recipe makes 1.4kg/ 3lb of marmalade

450g/ 1 lb Seville oranges, washed
Juice of a lemon
900g/ 2 lb sugar (I use granulated sugar but if you prefer a darker marmalade use Demerara sugar)

Half the oranges and lemon, then squeeze them. Using a dessert spoon scoop out any remaining membrane. Tie the pips membrane and extra membrane that has come away during squeezing in a piece of muslin.

Next slice the oranges thinly or thickly, or cheat like I do and chop them up in the food processor.

Put the chopped peel, along with juice, muslin bag, lemon juice and 1.1litres/2 pints of water in a bowl and leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.

In a heavy based saucepan transfer the contents of the bowl and leave to simmer for 2 hours or until the peel is really soft and the liquid is reduced by half.

Remove the muslin bag, squeezing it well allowing the juices run back into the pan.

Add the sugar, stirring until the sugar has dissolved, then bring to the boil and boil rapidly until setting point is reached – this should take about 20 minutes.

Remove any scum from the top; allow cooling for ten minutes or so and then potting into sterilized jars and cover.

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