Marmalade season is once again here and bringing some sweet, bright joy to an otherwise dark and grey January. Whether you’re a seasoned jam maker or it is your first time having a go, our easy-to-follow recipe is suitable for everyone to use this month. Seville oranges are the traditional citrus fruit to be used which offer sweetness as well as sharpness to the preserve and they are readily available at this time of year because they’re in season. Remember you need jam jars to store your sweet sticky spread!
What You Need
1kg Seville oranges
2kg preserving sugar
2.5 litres of water
A bit of butter
What to Do
Lightly butter the base of a saucepan to help prevent the marmalade from catching and pour your water into the pan.
Cut your lemons and oranges in half and squeeze out the juice into the water.
Next cut up your orange skins into quarters, then one by one roll them tightly up and cut into little shreds – how big you cut these is up to your preference.
Add these to the liquid mix and bring the pan to the boil.
Simmer very gently for 2 hours until the peel is very soft. It is done when you can squeeze a piece of peel in half but be careful to let a test bit cool before attempting this.
Add the sugar to the pan, stirring over low heat until all the crystals are dissolved and then simmer for 15 minutes.
To test if the marmalade is ready, place a plate in the freezer and drop a few drops onto it. If the mixture crinkles when you push it with your finger it is ready to be poured into your jam jars. If it isn’t quite done, keeping testing it at five-minute intervals.