Only a £1.50 kilo
As soon as Christmas is over and the New Year has begun our phones are ringing to ask if we have Seville oranges in stock. They are growing in popularity every year and with a very short season make sure you grab them quick to avoid any disappointment.
Seville Orange Marmalade Recipe
1 Kilo Seville oranges, water, 1 lemon, 2½kg sugar
Wash, scrub and dry the oranges and lemon. Cut the fruit in half and squeeze out the pips, saving them in a cup. Cut the peel of the oranges and the lemon into shreds. This can be done in a processor, but the result is much finer. Place the fruit into a stainless steel container, weigh it and for every half kilo of fruit add 1.5 litres of water. From this measured water, take out a bit, enough to cover the pips in the cup. If the measured water reaches 3 litres removed 250ml. Leave to soak over night.
The following morning place the pips and the gelatine it has from into a muslin sack and tie it to the handle of the pot where you are going to cook the marmalade. Squeeze the bag thoroughly and make sure it stays in the water with the peels. Boil everything together for approximately 1 hour until the peels are soft. (use a low boil and cover it so that the liquid doesn’t evaporate too much). Remove from heat. Weigh it and for each kilo of fruit add one kilo sugar. Stir until the sugar melts. Once melted, bring to a hard boil, stirring contstantly. In half an hour or less it is cooked. You should never cook it for more that 45minutres. Setting point is when a little marmalade, when spooned out and poured back into the pot, leaves a threadlike tail when the last drop falls in. Or when the marmalde is spoooned onto a cold plate and allowed to cool, has a “set”surface and “wrinkles” when pushed with the finger. Pour the marmalde into clean jars and fill to the top. Quickly place the lids on and turn the jars upside down to cool so that it seals airtight.