Ingredients

Equipment:

  • preserving pan
  • muslin bag
  • 4 - 6 sterilised jars

For the marmalade:

  • 1.5 kg Seville oranges
  • 2.5 litres water
  • 1.5 kg granulated sugar
  • 500 g light brown sugar
  • 1 lemon

Method

  1. 1

    Halve and juice the Seville oranges, then scrape out the pith and pips on to a square of muslin and tie into a bag.

  2. 2

    Finely slice the orange rind and add to a preserving pan with the juice, water and the muslin bag, immersed in the liquid and tied to the pan handle.

  3. 3

    Simmer gently, uncovered, for 2-2½ hours until the orange rind is soft.

  4. 4

    Remove the muslin bag and squeeze as much of the juices into the pan as you can. Discard the bag.

  5. 5

    Add the granulated sugar, brown sugar and the juice of the lemon to the pan. Stir to dissolve, then boil for 15 minutes. To check if it's set, chill a teaspoon of marmalade on a saucer for a few minutes - it should wrinkle when pushed. Boil for longer if necessary.

  6. 6

    Cool for 10 minutes; pour into hot sterilised jars and seal.

Nutritional Details

Each serving provides
  • Energy 117kj 28kcal 1%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 6.7g 7%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 578kj/138kcal

Each serving provides

6.7g carbohydrate 0.1g fibre 0.1g protein

 
Show us how you cook it!
Back to top