In the shop-bought marmalade stakes, it would be hard to better Frank Cooper’s Oxford or Tiptree’s, but a jar of home-made marmalade is a most welcome gift. Long Lost 1 and Sister the Second are both very skilful with a preserving pan and both insist that their recipe is the best. I would suggest that they are both delicious, but would suit different tastes; S2’s is a light, thin shred marmalade, whilst LL1’s is a dark chunky marmalade. I will feature both over the next two days and you can decide for yourselves.
You can actually buy tins of prepared Seville oranges for £1.99 which I know is cheating but takes a lot of the labour out, and means you can make marmalade even when Seville oranges aren’t in season. One tin makes about eight small jars apparently.
Follow this link for tips on sterilising jars and the setting point for jam.
SEVILLE ORANGE MARMALADE – LIGHT, THIN SHRED
1 x large saucepan
1 x preserving pan or a large heavy bottomed pan
1 x chopping board
1 x sharp knife
7-8 jam jars
9 whole, unpeeled Seville oranges
Approx. 1lb 5 oz (600g) jam sugar
A knob of butter (just in case)
Wash the oranges and put them into a large saucepan with enough water to cover them well.
Simmer for an hour, change the water (but keep it in case you need it to make up the water in stage 2) and simmer for a further hour until the oranges are so tender that a pin head will easily pierce the rind.
Remove the oranges, allow them to cool and reserve the liquid. Take off the peel and slice into required size shreds. Cut up the pulp, discard the pips and weigh.
For every 400g pulp use 600g sugar and 500ml of the reserved liquid, made up with water (from stage 1) if necessary. Put the pulp, sugar and liquid into a preserving pan and stir over a low heat to dissolve the sugar. Add the peel and bring back to a fast boil for 10 minutes. A small knob of butter will get rid of the slight foam on top.
Begin testing for a set. When the desired consistency has been reached, take the pan off the heat and leave to cool until a skin begins to form. While it is cooling, sterilise the jars if not already done. Stir the marmalade gently to distribute the peel evenly and then pour into warm, sterilised jars, cover and seal.