Seville Orange Marmalade

It’s marmalade season! There is no better way to use seasonal citrus than to make a delicious marmalade to spread on toast and crackers. 

Ingredients

Storage: up to 2 years
Makes: 5 x 450g jars

  • 1kg Seville oranges
  • 75ml lemon juice
  • 2kg demerara sugar

Method

  • Wash the oranges then half them and juice them and keep the squeezed halves.
  • Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5L water. Leave the mixture to soak for 24 hours.

TIP: This helps release the pectin which helps the solution set.

  • Pour the mixture into a Kilner jam pan and bring to the boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.
  • Add in the sugar and lemon juice and mix well to dissolve the sugar.
  • Boil for about 20 minutes until setting point has been achieved then remove from the heat.
  • Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.
  • Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place.

29th January 2016

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Marvellous Marmalade Recipe

Oranges are only in season for another month or so, so make a delicious marmalade while they’re at their best! If sealed properly this marmalade will last months and months so it’s really worthwhile making and our recipe is super easy to follow too.

This marmalade tastes great on toast and crumpets but don’t be afraid to try something new and a bit different with your homemade marmalade. Marmalade makes a great glaze for roasted meats, try mixing it with Gran Marnier as a glaze for duck or mix with chipotle chillies for a spicy and sweet pork marinade. Whatever you do with your marmalade, tweet us @Kilner_UK and let us know how you use yours!

Ingredients

  • 1kg Seville oranges
  • 75ml lemon juice
  • 2kg demerara sugar

 

Method

1. Wash the oranges then half them and juice them and keep the squeezed halves.

2. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5L water. Leave the mixture to soak for 24 hours.

3. Pour the mixture into a Kilner jam pan and bring to the boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.

4. Add in the sugar and lemon juice and mix well to dissolve the sugar

5. Boil for about 20 minutes until setting point has been achieved then remove from the heat.

6. Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.

7. Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place

21st January 2014

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