Marmalade
Seville orange marmalade is simply delicious and easy to make at home. Here we recom-
mend Seville oranges, however other fruits such as lemons, grapefruits, and tangerines
may also be used. You may like to soak the fruit over night (helping to soften the peel), but
this is not essential. Pips, pith and any trimmings are saved and used in the recipe, as they
provide valuable pectin which aids the setting process.
1 kg (2lb) Seville oranges
2 litres (3 1/2pints) water
1 lemon
2 kg (4lb) preserving sugar
Whisky (optional - see recipe)
Cooking Instructions
Wash the fruit and cut in half. Squeeze out the juice and the pips. Tie the pips in a
muslin bag and place in your pan. Pour the orange juice, lemon juice and water into
the pan. Slice the peel thinly and add to the pan. Simmer for about 1 1/2 hours until
the peel is soft and the liquid is reduced by half. Take out the bag of pips and squeeze
out any liquid into the pan. Stir in the sugar over a low heat until dissolved. Boil
rapidly to setting point*, approximately 10 - 15 minutes. Remove from heat and allow
to cool for 15 minutes. Stir well, allowing for an even distribution of fruit pieces.
Finally, pour whilst hot into sterilised jars, (at this stage for extra flavour, add a
teaspoon of whisky per jar!) cover and label.
*setting point is when a little marmalade is spooned onto a plate, allowed to cool
and has a ‘set’ surface that wrinkles when gently pushed by the finger.
MICRO - Marmalade (microwave recipe)
Ingredients
300g (10oz) Seville oranges
500ml water
1 lemon
500g (1lb) preserving sugar
Cooking Instructions
Peel oranges and lemon, taking only the skin. Slice the peel thinly. Remove and
discard white pith from fruit. Slice fruit into thin slices, saving seeds and tying them
in a piece of muslin. Place fruit slices, seeds, rind and water into a large, high-sided
microwave safe bowl, cooking uncovered on HIGH for 20 minutes. Now remove seeds
and discard. Stir in sugar until dissolved. Now cook uncovered on HIGH for a further
35 minutes, stirring occasionally. Finally pour whilst still hot into sterilised jars, (at this
stage for extra flavour, add a teaspoon of whisky per jar!) cover and label.
All items are subject to availability © Garsons 2007,
Winterdown Road, West End, Esher, Surrey, KT10 8LS