Marmalade

  • Storage: up to 2 years
    Makes: 5 x 450g jars
  • Ingredients:
    1kg Seville oranges
    75ml lemon juice
    2kg demerara sugar
  • Method:
  • 1 - Wash the oranges then half them and juice them and keep the squeezed halves.
  • 2 - Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5L water. Leave the mixture to soak for 24 hours.
  • 3 - Pour the mixture into a Kilner jam pan and bring to the boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.
  • 4 - Add in the sugar and lemon juice and mix well to dissolve the sugar
  • 5 - Boil for about 20 minutes until setting point has been achieved then remove from the heat.
  • 6 - Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.
  • 7 - Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place.
    Marmalade
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