Ingredients
- 2.5kg (5lb 8oz) Seville oranges
- 3kg (6lb 10oz) sugar – this can be a mixture of granulated and/or jam sugar (with added pectin)
- 5 litres (10.5 pints) water
- Some whiskey (or whisky if you prefer Scotch)
Method
- Sterilise at least 15 jam jars.
- Put a few small dishes in the freezer
- Boil the oranges until soft.
- Remove oranges and save 3.5 litres (6 pints) of the cooking liquid (add more water if neccessary)
- When the oranges are cool, halve them and scoop out the flesh, pith and pips.
- Put pulp into a muslin cloth, tie up with string and suspend from pan handle.
- Chop the peel as fine as you like and add to the pan with the sugar
- Bring the marmalade to a rolling boil.
- Most recipes say less than 30 mins here, but in reality, this id more like 3 hours, so relax.
- Test the marmalade by putting a teaspoonful onto a chilled dish. If it wrinkles it’s ready.
- Alternativelybring it to setting point. I like 107C
- Add some whiskey
- Put into the hot sterilised jars – use a sterilised jam funnel!
- Twist on the lids and make sure the tamper-proof dome pops in when it cools. If it doesn’t, use those jars first!