Make your own home-made marmalade.


  • ingredients
  • 1350 g seville oranges
  • 2.4 lt water
  • 2.7 kg granulated sugar
  • juice of 2 lemons


  • Method
  • Wash the fruit, removing the stalk ends, and put into a large saucepan.
  • Cover with the water and bring to the boil.
  • Simmer gently with the lid on the pan till the fruit is soft enough to pierce with a fork, which will take from 2-3 hours.
  • Remove the pan from the heat, and leave until the fruit is cool enough to handle.
  • If it's more convenient, you can let the oranges get quite cold and continue marmalade making the next day.
  • The next operation is a messy one, so do it on a very large board, or on a board sitting on a large bowl.
  • Cut each orange in half, scoop the seeds back into the pan in which the fruit was cooked, and slice the tender peel into small chips, using a sharp knife.
  • Unfortunately electric slicers tend to reduce the peel to pulp, so this has to be done by hand.
  • Boil the water with the pips for 10 minutes, to extract the pectin, then strain the liquid into a preserving pan.
  • Add the sugar, the lemon juice and the sliced peel with its juices.
  • Stir over moderate heat until the sugar is completely dissolved, then boil rapidly until setting point is reached (approximately 20 minutes).
  • Leave to cool for 20-30 minutes, until a thin skin begins to form on the surface of the marmalade.
  • Stir gently to distribute the peel. (If you pot it while it's still very hot, the peel will rise to the surface.)
  • Ladle into pots, and cover immediately with discs of waxed or greaseproof paper. Tie down at once.

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