Seville Orange Marmalade

- recipe for a January ritual

Take 1.5kg Seville Oranges, 2 lemons and 2.25kg granulated sugar.

Juice the fruit, keeping the juice in one bowl and the pips in another. Remove the pith from the peel and reserve with the pips.

Finely shred the peel. Place the pith and the pips in a muslin bag and suspend in a preserving pan. Add the shredded peel and 2.5 litres water. Simmer the peel on a low heat for 2 hours until softened. Add the juice.

Measure the contents of the pan and add 450g sugar for every 500mls. Heat gently for 10 minutes, stirring to dissolve the sugar. Boil vigorously until the marmalade reaches setting point (put a teaspoonful on a cold saucer and push at it with your finger. If the surface wrinkles, it's ready.)

Leave the marmalade to cool for 15 minutes. Ladle into sterilised jars, top each with a circle of grease proof paper, and seal.

Jars of golden sunshine, to brighten the darkest winter day!

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