Easy Homemade Seville Orange Marmalade Recipes

EASY HOMEMADE SEVILLE ORANGE MARMALADE

Steps:

• Wash and cut the oranges in half, squeeze out the juice and remove the pips.
• Put the pips in a muslin or stockinette bag and tie.
• Put orange juice in a pan with water and lemon juice.
• Put the orange and lemon peel into a food processor in batches. Chop until the pieces are about the size of a small pea.
• Add to the pan with the bag of pips.
• Simmer about 1 1/2 hours until the peel is soft and liquid reduced by half.
• Take out a bag of pips and squeeze out any liquid into a pan. Stir in sugar over low heat until dissolved.
• Boil rapidly to setting point.
• Cool 15 minutes in the pan, then stir well, pour into warm, sterilised jars.
• Cover, seal, and label. Store in a cool dry place.

ULTIMATE SEVILLE ORANGE MARMALADE

Steps:

• Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
• Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
• Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
• Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

CLASSIC SEVILLE ORANGE MARMALADE

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the marmalade.
• Halve and juice the oranges. You should have about 2 cups. Place the juice in a large pot. Using your fingers, remove the membranes and seeds from the hollowed shells and tie them up in a piece of cheesecloth. Add the cheesecloth filled with the membranes and seeds to the pot containing the juice.
• Cut the peel of the oranges into matchsticks. Put the strips of peel into the pot with the juice and the cheesecloth containing the membrane and seeds. Pour over 4 cups water, or enough water so that the water and juice cover the strips of peel (it will depend on the size of your pot). Bring to a boil and then simmer gently until the peels are soft and tender, 45 to 60 minutes.
• Allow to cool until the bag of membranes and seeds is cool enough to squeeze, about 20 minutes (be careful, it will be hot!). (You can also cover it and leave the marmalade to sit in the refrigerator overnight.) Once cooled, squeeze the pectin-packed cheesecloth until "dry." Discard. Add the sugar and salt and stir well until dissolved.
• Return the peels and liquid to the heat. Bring to a boil over high heat until the marmalade reaches the jelling point, 220 degrees F on an instant-read thermometer, 15 to 20 minutes. The peels will be shiny and glass-like. (If you don't have a thermometer, you can also dribble a few drops of the marmalade on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the marmalade, it's ready. If not, check it every 5 minutes or so.)
• While the marmalade is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place 4 clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the marmalade, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of marmalade at room temperature for up to 1 year. Once the marmalade is opened, store in the refrigerator for up to 1 month.

SHORTCUT SEVILLE MARMALADE

Steps:

• Boil the whole oranges in 2 litres water until very soft - it will take about 2 hrs. Pour the liquid into a preserving pan or a large saucepan.
• Cut the oranges into wedges, flick out the pips with the point of a knife then gently squeeze the wedges over the pan as they'll be very juicy. Thinly slice them, then add to the pan with jam sugar. Dissolve over the heat then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through. Leave to settle for 15 mins before potting into sterilised jars.