Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Martin Poole
Seville orange marmalade
Homemade Seville orange marmalade is one of winter's genuine treats. Make Sarah Randell's recipe from Sainsbury's magazine while you can and enjoy it all year
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Ready in 3 hours 30 minutes
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Cooking time 3 hours
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Prep time 30 minutes
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Makes 4 - 6 jars
Ingredients
Equipment:
- preserving pan
- muslin bag
- 4 - 6 sterilised jars
For the marmalade:
- 1.5 kg Seville oranges
- 2.5 litres water
- 1.5 kg granulated sugar
- 500 g light brown sugar
- 1 lemon
Method
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1
Halve and juice the Seville oranges, then scrape out the pith and pips on to a square of muslin and tie into a bag.
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2
Finely slice the orange rind and add to a preserving pan with the juice, water and the muslin bag, immersed in the liquid and tied to the pan handle.
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3
Simmer gently, uncovered, for 2-2½ hours until the orange rind is soft.
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4
Remove the muslin bag and squeeze as much of the juices into the pan as you can. Discard the bag.
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5
Add the granulated sugar, brown sugar and the juice of the lemon to the pan. Stir to dissolve, then boil for 15 minutes. To check if it's set, chill a teaspoon of marmalade on a saucer for a few minutes - it should wrinkle when pushed. Boil for longer if necessary.
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6
Cool for 10 minutes; pour into hot sterilised jars and seal.
