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Organic Seville Marmalade Recipe!

seville marmalade recipe

Ali W here! Here is a really good and actually easy recipe for home made organic marmalade that uses Seville oranges. You may have received some in your box recently so I hope this offers a yummy way to use them. My Mum in law doesn’t like the shreds in marmalade, so I made one jar without shred for her and added the extra shreds to the remaining! I love the fact that marmalade uses all of the orange peel and the juice, and the pith and pips (with a little help from the lemon) help the setting process with their lovely pectin. Amazing science – like the fruit was designed specially for it! I don’t use jam sugar, as it is not readily available organically, plus you don’t really need it for this recipe in my opinion.

Makes about 900ml jam – I ended up with 4 small jars.

You’ll need:

300g seville oranges

1/3 lemon

830ml water

650g organic sugar

1 tsp oil

A 20cm ish piece of muslin cloth and some string

Sterilised jars

How to:

Put two non-plastic plates in your fridge. Add a thin layer of oil around your pan – you can use kitchen roll to distribute it or your hands or a baking brush! Squeeze the juice out of the oranges and lemon segment, and add to the pan with the water. Scrape out any pith from them and add to the muslin and also add the pips. Then take a sharp knife and cut the orange peel into shreds at a size of your liking – the shreds will shrink a bit when the job is completed! If any pith detaches from the oranges while you are shredding, add it to the muslin cloth. You can also add the lemon shreds in if you like. Add the shreds to the pan. Tie up the pips and pith in the muslin with some string, then attach it to the handle of a pan so it dangles into it. Then bring to a gentle simmer and leave without a lid on for 1-2 hours – once the peel splits in half easily when you press it with your thumb and finger, you are ready to go to the next step…. Take out the muslin parcel, put it to one side to cool, then add the sugar to the pan and heat gently til the sugar has melted. Once the muslin has cooled, give it a good squeeze over the pan to extract any goodness inside. Then turn up the heat, boil fast for 10 minutes, after which test the consistency by placing a blob on the refrigerated plate – after a few seconds, if it wrinkles up really nicely when you push it with your finger, it’s ready, if not, put back on the boil and repeat this process in 5 min intervals. When done, leave it to cool. For one jar of shredless, simply strain through a sieve into a jug and jar up the shredless, and put the shreds back with the shredded batch! If you want it all shredless, you’ll need to throw the shreds away, which seems a shame. Then jar it all up, pop the lids on, and store in a cupboard til you need it. Use within a year. Once you have opened a jar, I like to store in a fridge for up to a month – if it lasts that long! Ali W.