- 3lbs/1.5kg Seville Oranges
- 2 large Lemons
- 6 pints/3.6 litres of Water
- 6lbs/3kg of Sugar
- Large preserving pan
- Wooden spoon
- Jam jars (10-15 depending on size) - We recommend a pack of 16oz Jars
- Muslin cloth
- Cellophane covers & waxed discs
- Wooden board
- Bathroom scales
- 4 small plates
- A length of string approx 1 metre
- Large bowl
- Sharp knife
HOW TO MAKE MARMALADE
Click here to view our video.
- First weigh the oranges and then wash, together with the lemons, in warm water, giving the fruit a good scrub to remove any waxy coating, dust etc.
- Place fruit in a large pan with the water, place on heat and bring to boil.
- Cover pan if possible and reduce to a gentle boil/simmer and cook for about 2 hours.
- When the fruit is cooked it will look an odd shape and be quite soft. Lift out onto a plate with a slotted spoon - retain all cooking liquids and juice.
- Leave until cool enough to handle.
- Place the small plates in the fridge.
- Wash and rinse jars and stand upside down in a warm oven to dry and sterilise
- Place the wooden board onto the bathroom scales and place the empty preserving pan - that you intend to make the marmalade in - onto the board.
- Record the combined weight of the pan and the board.
- Place the square of muslin over the large bowl and have the length of string nearby.
- Cut the cooled fruit in half over a large plate to catch the juices.
- Using a teaspoon, scoop the flesh and the pips from the halved fruit, out of the skins into the muslin, reserving the peel.
- Pour any juice from the plate into the preserving pan.
- Add the cooking liquid to the preserving pan
- Cut each piece of peel - oranges and lemons - into three lengthways, and then slice across into the size of shreds you prefer. Add all of the shredded peel to the liquid in the pan.
- Follow the instructions for tying up the muslin bag - and add the bag to the pan, looping the string around the handle.
- Place pan on heat and bring to boil. Cook for about 10-15 mins then carefully remove muslin bag, by the string loop, and leave on a large plate to cool.
- Continue cooking until the contents of the pan have reduced by about a third. You need to weigh the hot pan, with it’s contents, on the bathroom scales again - hence the wooden board!
- Be very careful lifting the pan and keep children and animals out of the way.
- Record the total weight and take the first weight you recorded from the second weight. This will give you the weight of the contents which need to be roughly 41/2lbs or 2.25kg.
- If too heavy, return the pan to the heat and cook for a bit longer.
- When the correct weight is achieved turn off the heat and add the sugar - stir to make sure that it is all dissolved. If it still feels ‘gritty’ stir some more!
- Bring back to the boil and boil as hard as possible without letting it boil over!
- Squeeze the muslin bag over the plate to extract as much juice as possible from the pips and the flesh.
- Discard the bag and it’s contents and add the juice to the pan.
- After about 20-30mins the colour will have darkened and the consistency will be thicker. I am afraid that judging when marmalade might set needs to come from experience but we all need to start somewhere!
- Put a little onto one of the chilled plates and replace in the fridge. Turn off the heat in the meantime.
- After 5-10mins test for a set by pushing the edge of the marmalade - if it ‘crinkles’ the marmalade is ready. (You can use a jam thermometer, but I have no experience of this . . . )
- If there isn’t a set, turn on the heat again, boil for a further 10 mins and then repeat the test.
- Leave the marmalade in the pan for about 15-20 mins, before potting, so that the peel is evenly distributed throughout the jars. If you pour into the jars too quickly the peel will all rise to the top.
- Take the jars from the oven - carefully - protecting your hands. Allow them to cool very slightly - the jam will bubble in the jars if they are very hot.
- Fill almost to the top and screw on the lids immediately.
- If you seal while the contents and jars are hot a vacuum will form as the jars cool which will help to keep the contents airtight and fresh, often for several years, ( if your lovely marmalade lasts that long! ).
- If you are using the cellophane covers use the waxed discs provided before applying the covers, which will help to prevent evaporation of the contents.
- Leave undisturbed overnight to cool and set.
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