Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, seville orange marmalade. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Homemade Seville orange marmalade, made with fresh Seville oranges, lemons, and sugar. Seville oranges are the key ingredient for this delicious, tangy marmalade. Sticky, bittersweet Seville orange marmalade is a taste of the sun on toast.

Seville orange marmalade is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Seville orange marmalade is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook seville orange marmalade using 5 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Seville orange marmalade:

1. Prepare 1 and a half kilos seville oranges
2. Get 2 unwaxed lemons
3. Make ready 3 kilos golden granulated sugar
4. Prepare 3 litres water
5. Get 1 piece muslin (a man's handkerchief would do)

Seville oranges have quite a lot of pith, an excellent source of pectin, which makes them the classic variety for marmalade. A few weeks ago Luisa wrote about some beautiful bitter orange marmalade she made. It is important to add all the pips and excess pith to the muslin bag as they contain pectin. Homemade Seville orange marmalade is one of winter's genuine treats.

Instructions to make Seville orange marmalade:

1. Place a colander over your jam pan and cut your fruit in half then squeeze all the pips and pith from the lemons and oranges into the colander. The juice will drip into the pan.
2. Wrap the pips and pith in the muslin and tie it up so nothing can escape,
3. Finely slice all the orange and lemon peel and place it in the pan with 3 litres of water and the muslin.
4. Simmer fruit with lid off for about 2 hours. Fruit skin should be extremely soft and melt when you squeeze it between your fingers. The amount of water in the pan should have roughly halved.
5. Remove muslin bag and leave to cool.
6. Once it cool enough to handle squeeze all the jelly like substance muslin produces into the jam pan and stir into the fruit.
7. Add 3 kilos of golden granulated sugar and stir until melted.
8. Turn the heat up and rapidly boil the jam for about 15 minutes or until it reaches setting point. Turn off the jam and test for setting point.
9. Keep some saucers in the freezer for this. Dab a splodge of marmalade on the saucer and put it back in the freezer to cool for a couple of minutes. Then drag your finger through the jam. A skin should have formed. If its not ready reheat for a couple more minutes.
10. Once setting point is reached turn cooker off and leave jam to stand for 15 minutes or all the fruit will rise to the top. Stir gently. I use a measuring jug to pour the hot marmalade into sterilised jars. You can put wax discs on top of the marmalade before you put the screw tops on if you want to. (I don't bother!)
11. If for some reason jam doesn't set simply reboil and retest for setting

Make Sarah Randell's recipe from Sainsbury's magazine while you can and enjoy it all year. With their refreshing, sharp flavour, Seville oranges make great marmalade. Also, unlike sweet oranges, their pith becomes transparent and glistening when cooked with sugar, resulting in a bright. Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. The bitter Seville orange makes the best homemade marmalade.

So that is going to wrap this up for this special food seville orange marmalade recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!