SEVILLE ORANGE AND LEMON MARMALADE – DARK, CHUNKY
Makes approx 7-8 lbs of marmalade
1 x large saucepan (preferably heavy bottomed)
1 x chopping board
1 x sharp knife
1 x wooden spoon
7-8 jam jars
3lb / 1.35kg Seville oranges
3 ¾ pints / 2.5 litres of water
5lb / 2.7 kg granulated sugar
Place the fruit ,washed, in the preserving pan with the water. Bring to a gentle simmer
Take a large piece of double foil, to put over the top of the pan, folding the edges firmly over the rim so that the fruit gently poaches, and without the liquid evaporating (takes 3 hours).
Leave overnight to cool- or at least several hours.
Place a colander over a bowl, and using a draining spoon remove the fruit.
Cut the oranges and lemons in half and scoop out the fleshy bits.
Add this pulp and a pint of the overnight liquid and put in a saucepan to boil for 10 minutes
While the pulp is cooling you can cut up the peel- fine or chunky.
Put this back in the preserving pan in the liquid
When cool- strain the pulp mixture through a fine sieve to get rid of the liquid, then a muslin cloth (I use my hands to extract all the juices)
Throw away what’s left in the muslin.
Warm the sugar in the oven in a roasting tin at 170/350/4 for 10 minutes.
Heat the contents of the preserving pan-(liquid, juices and peel), and when warm put in the warmed sugar.
Using a wooden spoon stir in the sugar and make sure that all the sugar is dissolved before allowing the mixture to boil
It takes 3-4 hours to develop a dark rich flavour.