Orange Marmalade

Since it's the right time of year here is an easy recipe for Seville Orange Marmalade

You will need

3lb (1.5 KG) Seville oranges - try to get them all about the same size if sold by quantity about 1 dozen.
6 lb (3kg) Sugar
2 lemons
4 pints water
A big pan to boil it up
Bowls
A sieve
about 12 (1lb) jars with screw tops (old jam, pasta sauce and pickle jars are perfect)
Jam funnel


How to make

Put the 4 pints water in a big pan and add the oranges whole. Add the juice of 2 lemons. simmer for 2 hours. (note at this point if the pan is more than half full it's not big enough. Do the jam making bit below in 2 batchs or get a bigger pan)
While this is happening wash the jars and lids in hot water then put the sugar into a bowl and put it in a warm oven (about 70C).

Remove the oranges from the water and allow to cool. (Do not throw the water away)
Once the oranges are cool enough to touch peel them and keep the peelings. Put the peeled oranges back into the pan of water and mash them up a bit. Boil for 15 mins.

While boiling thinly slice the peel into strips (don't make them too long.)

After 15 mins strain the juice from the pulp using a sieve and return the jiuce to the pan. Rub as much of the pulp as you can through the sieve. (You should be left with the pips abd the pith) into the pan.

Return the pan to the heat and add the sliced peel. Now add the warm sugar to the pan. and stir to dissolve. ( note (i) for slightly more bite reduce the sugar by 4 oz (ii) for a richer colour replace 4 oz sugar with dark muscovado sugar).

Bring the pan to the boil and sustan a rolling boil for 15 mins. (be careful the jam does not boil over)
A rolling boil is hard to describe - if unsure buy an jam thermometer and boil the mixture until the thermometer indicates jam then hold at that temp (No hotter)for 10 - 15 mins.

While boiling the jam Increase the oven temp to 120 C and put the jars into the oven.

Remove the pan from the boil after 15 mins and test a little of the marmalade for set. To do this put a little onto a cold plate and place in the fridge for 5 mins. push your figer into the jam and if it wrinkles up it's set. If it's not set then boil for a further 5 mins and test again.

Bring the marmalade back to just boiling and then bottle into the heated jars. Use a jam funnel to make filling easier. Put the lids on tightly as soon as the jars are full. (This method is known as hot bottling and I find it works better.)

Make some labels and label the jars once they are cool. Store the marmalade in a cool dry place.