Ingredients
Method
- Sterilise jars in a 140°C oven for 15 minutes.
- Halve and juice all oranges and lemon. Place juice in the preserving pan. Scrape pith and membranes from skins into muslin — add all pips too. Tie muslin tightly.
- Slice peel to preferred thickness. Add to pan with muslin bag and water.
- Bring to the boil then simmer for 1.5 to 2 hours until peel is completely soft — test by pressing between fingers.
- Remove muslin bag. Cool slightly. Squeeze firmly into pan — wear gloves. Discard bag.
- Add sugar. Stir over low heat for 8–10 minutes until completely dissolved. Do not boil before dissolved.
- Increase heat to high. Bring to a rapid rolling boil. Boil hard for 15–25 minutes. Test every 5 minutes from 15 minutes — cold saucer wrinkle test.
- Remove from heat. Skim foam. Stand 15 minutes. Stir gently. Ladle into hot jars. Seal immediately. Label with date.
Notes
Cook peel until completely soft before adding sugar — this cannot be rushed.
Squeeze the muslin bag firmly — it contains significant amounts of pectin.
Use an 8-litre pan minimum — marmalade doubles in volume during the rolling boil.
Stand 15 minutes before potting so peel distributes evenly through the jars.
Cut peel thickness before cooking — it cannot be changed afterwards.
Freeze Seville oranges whole in January to make marmalade year-round.
Store unopened for up to 1 year. Refrigerate once opened and use within 6–8 weeks.
