Seville Oranges

SEVILLE ORANGE MARMALADE 101

Ladies and Gentlemen, Gather your "heavy to hold" Seville Oranges and Brace yourself! For a Marmalade extravaganza! Slice them up! Ohh so nice...


Juice those bad boys!

Slice the peels and piths into desired size. I like mine quite small and thin.

Place them in a non reactive container and cover them with the orange juice and 2.5L of water. Leave for 24 hours. Place the whole works into your pot and cook till peel is soft. About 2 hours. You will have lost about a 3rd of the liquid.

Next, add the lemon juice and sugar and cook to the setting point has been reached. About 20-30 minutes. ( see notes for tips)

Prepare your jars and break out a red strip to celebrate, your almost done!

When setting point has been reached, let it sit off the heat for 15 minutes, then pour into sterilized jars and seal! Drink your beer and go to bed cause you cant wait for breakfast!

The Fine Print

Makes 5-6x 460g jars

1kg Seville Oranges (washed)

75ml lemon juice (about 2-3 lemons)

2kg demarara sugar (cane) (I used red paths demarara "style" sugar for this recipe and the result was a rich caramelized molasses flavored preserve)

Notes
The setting point has been reached when your boiling liquid becomes a foamy mass and your thermo reads 220f (at sea level) You can also put a plate in the freezer and spoon a little on to check the strength of the gel. Remember, "good things come to those who wait" Meaning if its not setting, keep cooking that bugger down!