Sweet

Seville Orange Marmalade

26 August 2017

ingredients

6 - 8 Seville Oranges

2 Tangello, Optional

4 kg Sugar, approx

Salt

Bay Leaf, Otional, freshly picked

Alcohol - Optional, such as whiskey

equipment

Chopping board; Paring knife; Paring knife; Vegetable brush; Muslin; Scissors; Kitchen scales; Large pot; Large non-reactive bowl; clean tea towel; Metal spoons; Preserving jars and lids; 

method

1.

Prepare the fruit for the marmalade:

Step 1

Prepare the fruit for the marmalade

Prepare the fruit for the marmalade

Prepare the fruit for the marmalade

Prepare the fruit marmalade

If you have freshly picked unwaxed fruit, simply wash it in a sink full of warm water, scrubbing lightly with a soft bristle vegetable brush. Confirm with your grower or merchant if the fruit has been waxed.

If the fruit is waxed you need to remove the wax before preparing the fruit.

To do this, simply scrub the fruit under warm running water with a soft bristle brush.

Place the washed fruit on a clean tea towel and dry.

Select a small sharp knife, a paring knife or even a tomato knife is ideal.

Cut each orange in half, then half again.

Using the tip of the knife, remove any seeds and set aside.

Remove and discard any white membrane dividing the fruit segments.

Finely slice each quarter, cutting through the skin and the flesh of the fruit. Set aside in a large bowl.

Secure the pips in a clean piece of muslin with a piece of white kitchen string.

The fruit preparation can be a laborious process but the right knife and some company makes for short work of it all. It is important that you do not try and take shortcuts during this process by mincing the fruit or putting it through a food processor.  Careful removal of the membranes and hand cut fruit will give you a lovely sparkling syrup. Failing to take care here may result in a cloudy, unappetising looking marmalade.

Step 2. 

Soften the fruit for the marmalade

Weigh the prepared fruit and place in a large stainless steel stock pot or saucepan.

For every 500g of prepared fruit, add 1.8 litres of water and 1/4 teaspoon of salt. Add the little sack of pips and the bay leaf if using.

Slowly bring to a simmer and continue simmering until the peel is soft and easily squashed.

Set aside, and rest for 24 hours in a large non reactive bowl, covered with a clean tea towel.

Step 3.

Make the marmalade

Next day measure the mixture of fruit and water using a cup or jug.

Pour each measurement into a preserving pan or large stainless steel stock pot.

Place this pot over low to moderate heat and gently bring to a boil.

While heating the fruit and water - measure equal quantities of white sugar to fruit and water, place the sugar in a heat resistance bowl and warm the sugar in a moderate oven while you heat the fruit and water.

Once the fruit and water comes to the boil, remove it from the heat and pour in the warm sugar. Place this over low heat and without boiling, stir for up to 5 minutes until the sugar is dissolved.

Return the fruit and sugar mixture to the boil and boil steadily, without further stirring, for 25 to 40 minutes until you reach setting point.

(Place 2 saucers in the freezer - if using the Wrinkle Method to test the setting point.)

So long as you do not stir the marmalade during this period you should get a lovely clear syrup. However, scum often forms in the pot. It is important that this is skimmed from the surface and not stirred back into the mixture. Carefully remove the scum as soon as you you have established that setting point has been reached.

You can start checking for setting point after 25 minutes (See step 4) - keeping in mind that late winter fruit will take longer to reach setting point than fruit picked early in the season.

Once setting point has been reached, remove the pot from the heat and allow it to stand for 10 minutes before bottling into warm, sterilised jars. Allowing the marmalade to rest and cool a little, prevents all of the fruit collecting at the top of the jar and ensures that it is distributed evenly in the syrup.

Step 4.

To test the setting point of the marmalade 

This can be done using one of 3 methods.

1.Thermometer.

Insert a preserving thermometer into the pot to check the temperature. Setting point is 105C.

2.Flake Test.

Place a small amount of mixture onto a metal spoon.

Allow this to cool a little then tilt the spoon on its side.

You know you have reached setting point when the marmalade falls from the spoon in a sheet rather than liquid droplets.

3.Wrinkle Test

Chill a saucer or two in the freezer while the fruit and sugar is cooking.

Place 2 teaspoons of the marmalade onto one of the saucers and then transfer this to the fridge for a minute or 2 to cool.

Drag your finger through the marmalade - setting point is demonstrated when the surface of the marmalade appears quiet firm and wrinkles.

Step 5.

Sterilisation of Jars and Lids:

While the marmalade is cooking and you are waiting to test for setting point you can sterilise the jars and the lids.

Preheat the oven to 150C

Wash the jars and lids in a basin of hot soapy water and rinse clean with running hot water. Drain on a clean tea towel or dish rack.

Place the jars on a baking tray in the oven

Leave for 10 minutes or until completely dry.

Remove the jars from the oven using heat protecting gloves or a mit, avoiding putting your fingers inside the jars. Arrange them on a clean tea towel or board.

Allow to cool to a warm temperature before adding the marmalade.

While the jars are sterilising, simmer the lids in boiling water for 2 minutes.  Remove them from the water using tongs, dry them in the oven on a rack before using.

Step 6.

Addition of alcohol to Seville Orange Marmalade:

If adding alcohol to marmalade, add 2 tablespoons of alcohol to 500g of completed marmalade, just before bottling.

Step 7.

Bottling the marmalade:

Allow the marmalade to stand for 10 minutes away from the heat.

Spoon this mixture into the warm sterilised jars and seal immediately.

NB If the marmalade or the jars are too hot, the fruit will sit at the top of the jar rather than being evenly distributed through the syrup.

Turn each jar upside down for about 2 minutes, then invert back and set aside to cool.

Wash down the outside of the jars and lids with warm soapy water and dry with a clean tea towel.

Lable and date each jar.

Store in a cool dark place for 6 - 12 months.

Refrigerate after opening for up to 6 weeks.

Approximate Prep Times

Prep: 45 Minutes

Cook: 20 Minutes

Soak: 24 Hours

Cook: 40 Minutes

Sterilisation: 20 Minutes

Rest: 10 Minutes

Bottle: 10 Minutes

source

Recipe by Sally Wise, Out of the Bottle; Stephanie Alexander, The Cook’s Companion; Murdoch Books, Jams and Preserves; Patience Gray , Honey from a Weed.

Adapted by Elizabeth Peddey