The Best Marmalade

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Prep Time45

Cook Time2 30

Course: Jams and Chutneys

Cuisine: English

Keyword: lemons, seville oranges, white granulated sugar

Servings: 110ml Jars

Calories: 603kcal

Author: Chief Cook and Bottle Washer

Put the oranges in a large pan along with the water, bring to a boil and then simmer gently for about 2 hours until they are soft. Using a slotted spoon remove the oranges and set aside to cool. Keep the water in the pan
When the oranges are cool enough to handle, cut them in half and remove the pips. Put the pips in a small pan. Cut the orange peel into whatever size of peel you like in your marmalade. We usually do one batch of fine peel and another of thicker peel because we give jars away and it seems everyone has a preference!
Put just enough water in the pan with the pips to cover them and bring to a boil. Boil for about 5 minutes to release the pectin that will enable the marmalade to set. We usually put the pips from the lemons in the pan too, just to help things along.
Add the chopped peel, the strained pip water and the lemon juice to the pan or water, add the sugar and heat gently until the sugar has dissolved. Once the sugar has dissolved, bring to the boil and boil for about 15 minutes. Test for a set by putting a small teaspoon of marmalade on a cold plate or saucer (we put ours in the freezer before hand), if the marmalade wrinkles when you push it with a fingertip, it has reached setting poing. If not, keep boiling a little longer
When you are happy with the set of the marmalade, pour into sterilised jars, fill to the very top and then put a lid on. It can be enjoyed in so many different ways!