Seville whole orange marmalade
A wide, low-sided stainless steel saucepan is best for this recipe, say 35.5 x 40.5cm wide. If you don’t have one roughly that size, cook the marmalade in two batches.
Ingredients
2.2kg Seville or Malaga oranges (organic if possible)
5.1 litres water
3.6kg sugar
Method
Wash the oranges. Put them, whole, in a stainless steel saucepan with the water.
Put a plate on top to keep them under the surface of the water. Cover with the lid of the saucepan, simmer gently until soft, roughly two hours.
Cool and then drain, reserving the water. (If more convenient, leave overnight and continue next day.)
Put your chopping board onto a large baking tray with sides so you won’t lose any juice.
Cut the oranges in half and scoop out the soft centre. Slice the peel finely. Put the pips into a muslin bag.
Put the escaped juice, sliced oranges, and the muslin bag of pips in a large, wide stainless steel saucepan with the reserved marmalade liquid.
Bring to the boil, reduce by half or better still, two-thirds, add the warm sugar, and stir over a brisk heat until all the sugar is dissolved.
Boil fast until setting point is reached. Pot in sterilised jars and cover at once. Store in a dark, airy cupboard.
