Seville Orange “Merry Marmalade”
Print recipe
| Serves | Makes around 2.25kg |
| Prep time | 25 hours, 30 minutes |
| Cook time | 2 hours, 7 minutes |
| Total time | 27 hours, 37 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Breakfast, Condiment, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Region | British |
| By author | Vivien Lloyd |
This marmalade combines a spirit of your choice, gin, whisky, rum or brandy with Seville oranges. For the best flavour select organic oranges and a good quality spirit.
Ingredients
- 675g Seville oranges (cut in half)
- 1 Lemon
- 1.4kg granulated, cane sugar
- 1.75 litres water
- 75ml gin, whisky, rum or brandy
Note
This marmalade combines a spirit of your choice, gin, whisky, rum or brandy with Seville oranges. For the best flavour select organic oranges and a good quality spirit.
Directions
| Step 1 | Juice the oranges and lemons. Pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Scrape out the inner membranes and pips from the fruit with a small sharp knife. |
| Step 2 | Put the membranes from the oranges and the remains if the lemon into a food processor or mini-chopper and chop finely. Place these and any pips into a 30 cm x 30 cm piece of thin cotton muslin. Tie this up with string and add it to the pan. Shred the peel and add it to the pan; finely shredded peel releases the maximum amount of pectin. If possible, leave the pan overnight to allow the fruit to soak. |
| Step 3 | Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender, and the volume in the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1. |
| Step 4 | Remove the lid from the pan and set aside. Lift up the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. |
| Step 5 | Add the sugar to the pan and stir until dissolved. Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon. |
| Step 6 | Leave the marmalade to cool for 10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Add the spirit of your choice to the pan.Gently stir the marmalade to distribute the peel and the alcohol. |
| Step 7 | Pour the marmalade into clean, warm sterilised jars, cover and seal with new twist top lids. Leave the jars upright and undisturbed to set. |
