Seville oranges are now in season and they won't be around for too much longer, so it's high time to get going on some homemade marmalade. If you've not made it before, then dive in and learn how to make this popular citrus jam that goes oh-so-well on your morning toast. The beauty of making it yourself – other than the satisfaction of course – is that you can decide how thick-cut or fine you want your marmalade. These Spanish citrus fruits make the best marmalade so get them while you can, get your jars ready and make homemade marmalade for friends, family and yourself. Once you've mastered the basics, you can make lime marmalade, blood orange marmalade and much more.
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For the recipe here, there is really no need to buy a jam saucepan - just remember that you'll need a large one as it should only be half full when all the ingredients have been added. You need to allow enough space in the saucepan for the marmalade to boil without spilling over. And, as the marmalade splits when it boils, this will keep your cooker - and hands - from being splattered.
What are Seville oranges?
An extremely tart Spanish orange, Sevilles are packed with seeds and not grown for eating. They are available in late January and are generally all gone by the end of February. Their high acidity is perfect for preserves, which is why they're used for marmalade.
What's the ratio of sugar to fruit in marmalade?
Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.
How do you sterilise jam jars?
You can either put the jars through the dishwasher or simply wash them in very hot soapy water. Just make they are rinsed and drained thoroughly on a clean tea towel before using.
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Marmalade recipe method
Step 1
Scrub the oranges to remove the wax, then simmer them in a large saucepan with 2 litres of water for about 2 hours, or until the skin is very soft and can easily be pierced with a fork.
Step 2
Remove the fruit and save the cooked liquid. When cool enough to handle, quarter the orange and slice each segment into thin shreds, saving the juice. You may want to cut them on a deep plate to help rescue the juice.
Step 3
Remove the pips and place them on a large square of muslin. Tie the muslin into a bag with a piece of string - the string needs to be long enough to secure the bag and be tied to the handle of the saucepan, but also must reach the bottom of the pan.
Step 4
Place a saucer in the freezer. Return the cooking liquid to a medium heat, add the bag of pips (tied to the handle) and lemon juice and boil for 10 minutes. Remove the pips, then add the chopped fruit and reserved juice, and boil until reduced by a third.
Step 5
Add the sugar, stirring well to dissolve. Increase the heat and boil rapidly for about 20 minutes, or until setting point is reached.
Step 6
To test for setting point, drop a spoonful of jam onto a chilled saucer and cool briefly in the fridge. If the jam forms a skin and wrinkles when pushed with a fingertip, it has reached setting point. (Remove the marmalade from the heat when testing.) Allow to cool, stir well, then spoon into a sterilised jar and label.
