Marmalades can be made from a wide variety of combinations of citrus fruits, but my mum and grandma used to make just one – a classic Seville Oxford-style marmalade. If you’re making marmalade then try not to use an aluminium saucepan as the fruit is very acidic and aluminium and acid cooking isn’t the best combination. Marmalades need a little time to mature, so when you’ve bottled them try to keep them for at least a month before use.
Always use unwaxed fruit as the peel is included in the recipe. This recipe makes about 5 lbs. Preserving sugar is a special sugar that helps clarify the marmalade and may also contain pectin to help it set.
● 3 ½ lbs (1.5 kg) Seville oranges
● 2 lemons
● 1 lb (450 g) dark muscovado sugar
● 2 ½ lb (1.25 kg) preserving sugar
● Orange juice (optional)
● Halve and squeeze the juice from the oranges and lemons, keeping the pips aside.
● Cut the peel into thin or thick strips, depending upon your preference. Cover with cold water, bring to the boil, then drain, discarding the water.
● Measure the juices into a pan and make up to 3 pints (1.75 litres) with either fresh orange juice or water. Add the peel.
● Wrap the pips and any attached membranes in a piece of muslin or netting. Add to the peel and juices and simmer for 30 minutes until the peel is translucent. Remove the pips.
● Remove from heat and add the muscovado sugar and stir until dissolved. Then add the preserving sugar.
● Stir until dissolved, then bring the marmalade to a gentle simmer. Cook for a further 20 minutes and test for a soft set dropping a teaspoonful onto a cold saucer. If it’s still runny continue to cook until the jelly test works.
● Ladle into sterilized jars, cover with a circle of greaseproof paper and seal immediately.
Enjoy your marmalade!