Seville Orange & Gin Marmalade

Method

1. Wash the oranges then half and juice them, keeping the squeezed halves.
2. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5 litres water. Leave the mixture to soak for 24 hours.
3. Add the mixture to a Kilner® Preserving Pan and bring to a boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.
4. Add the sugar and lemon juice.
5. Stir over low heat until the sugar has dissolved then increase the heat and boil rapidly for 10 – 20 minutes until the setting point is reached. You can test for the setting point using the wrinkle test method, see our how-to guides for details.
6. Take off the heat and mix in the gin. Let the mixture cool slightly and transfer into warm sterile Kilner® jars, leaving about 1cm/ 1/2 inch space between the lid and seal your jars. Process your Kilner® jar.
7. The marmalade can be stored for up to 2 years if processed correctly. We recommend the water bath method, check out our how-to guides for more details.