Category: Breakfast
Dec
04
Seville Orange Marmalade
Seville Orange Marmalade
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2012, p92)
Recipe type: Breakfast
Cuisine: English
Ingredients
- 3 Seville oranges (about 450g)
- 1 medium white grapefruit (about 400g)
- 1 lemon (about 100g)
- 2kg granulated sugar
Instructions
- Remove peel from all fruit, taking care not to take any pith. Shred finely and place in a bowl. Chop flesh of peeled fruit and place in a separate bowl. Cover each with 1.5l water and allow to stand overnight.
- Remove chopped fruit from soaking liquid with slotted spoon, then tie up in a piece of muslin. Put in a large stainless steel pan along with peel and all soaking liquid. Simmer for 2 hours until peel is tender; allow to cool slightly.
- Preheat oven to 130C. Put sugar on large baking tray and heat in oven for 10mins. Hold muslin bag over pan and squeeze out as much liquid and pulp as possible; discard bag.
- Transfer everything to clean stainless steel pan and add warmed sugar. Heat over medium-low heat, stirring gently until sugar has disolved. Turn up heat and boil for 20-30mins until bubbles look large and sugar thermometer reaches 105C (Alternatively check it has reached setting point by putting teaspoon of marmalade onto chilled saucer then freeze for 30 seconds – ready when skin forms that wrinkles when prodded otherwise bubble jam for few more minutes and check again).
- Skim any scum from surface, then cool for 15mins. Pour into warm, sterilised jars, seal and use within 6 months. Once open, store in fridge and use within 4 weeks.
Nutrition Information
Serving size: 1tbsp Calories: 62 Fat: 0g Saturated fat: 0g Carbohydrates: 15.5g Sugar: 15.5g Salt: Trace Fibre: 0.1g Protein: 0.1g
0
comments