Marmalade
Item 1 of 1
This marmalade recipe is a great place to start if you're looking to start preserving at home. The simple method creates a tangy, flavourful preserve that makes the most of Seville oranges when they're in season (December to February), although you can find the fruits frozen during the rest of the year.
First published in 2019
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Sterilised jars
- Muslin cloth
Method
1
Halve the oranges and juice them. Pull away any white pith and pulp and reserve along with the pips – these contain pectin, which is what makes your marmalade set
2
Finely slice the leftover skins and place into a heavy bottomed pan with the water and orange juice
3
Place the pips, pith and pulp into a muslin cloth and tie to secure. Place the muslin bag into the pan and bring to a simmer. Cook for 1 hour
4
Stir in the sugars and keep simmering for a further 15 minutes until completely dissolved. Keep stirring to avoid the sugars from sticking and burning
5
Take the pan off the heat then cover and leave to set overnight
6
Spoon the marmalade into sterilised jars and seal
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