- 1kg Seville oranges (approx. 10 oranges)
- Juice from 1 big lemon (or 75ml bottled lemon juice)
- 2kg demerara sugar
- Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep to one side.
- Using a sharp knife, slice the peel, pith and all, into thin, medium or chunky shreds, according to your preference.
- Put the sliced peel into a bowl with the orange juice and cover with 2.5 litres of water.
- Leave to soak overnight or for up to 24 hours.
Note: you can skip Step 4 if you want to make your marmalade in 1 day. However, it will take longer to tenderise the peel in Step 5.
- Transfer the mixture to a preserving pan, bring to the boil and simmer slowly, covered, until the peel is tender. This should take approximately 2 hours and the contents of the pan should have reduced by about one-third.
- Stir in the lemon juice and sugar and bring the marmalade to the boil, stirring until the sugar has dissolved.
- Boil rapidly until setting point is reached, this should take around 20-25 minutes.
- Remove from the heat and leave to cool for 8-10 minutes - a little longer if the peel is in chunky pieces.
- then stir gently to disperse any scum and pour into warm, sterilised jars and seal immediately.
Use within 2 years.
Setting Point: is around 220-222F/104-106C if you’re using a thermometer.
If you’re not using a thermometer you can check your mixture it set by waiting until it comes to a rolling boil then dropping a teaspoonful onto a cold plate. Let it cool slightly then push the mixture with your finger. If it has a wrinkly surface your mixture is set. If it doesn’t wrinkle simply put your mixture back on the heat and test again every minute until set.