One of the high points in a bleak English January is the arrival of Seville oranges in the shops. These orange orbs are packed with Spanish sunshine and flavor, just waiting to be liberated into the best marmalade ever. The recipe I use is based on one from ‘The Fabulous Baker Brothers’. It may seem odd at first sight that artisan bread makers have a recipe for marmalade but they believe that handmade bread deserves a good marmalade. It is simple to make…..

Vegan

Vegetarian

Gluten free

Ingredients

It is best to make a small batch at a time, so 5 or 6 oranges will make about 5 jars of the good stuff.

• 5 or 6 Seville oranges – organic ones are available
• 3kg preserving sugar
• I lemon – just the juice
• 2l of water

You will need a large pan. Mine was well used by my mum for jam making so I think she would be delighted that it continues to be used in the family.

Essential too, is a square of muslin and a bit of string.

At least six clean jars/lids will be needed and these should be sterilized in the oven when you start making the marmalade.

Method

The photos explain better than words.

• Cut four slits in each orange but not right through the ends. Later, this will help to allow them to be squeezed.
• Place into the pan, add water bring to the boil and simmer for 30 minutes.
• The oranges should be soft enough to squeeze. Kitchen tongs are good for this but a wooden spoon might do. The idea is to compress the fruit like a bellows, letting the juice out. Remove each squeezed orange and place into a bowl to cool a little, reserving the juicy water for later.
• When cool enough – tongs let you get on with this while the oranges are still hot – scrape out the flesh and seeds, placing them into a muslin cloth. (It makes life easier if a bowl is lined with the cloth). Place the peel in a separate bowl ready for chopping
• The pectin for setting the marmalade is naturally contained in the pips, flesh and pith so enclose them in the bag and tie, placing back into the reserved fruity water.
• Stir in the sugar, adding the lemon juice and bring to the boil. It is going to be simmering for at least 30 minutes before you need to test for setting.
• Meanwhile, chop the peel into strips as chunky as you want. A food processor will do the job but I like hand-crafted chunks.
• Place a white plate in the freezer, ready to test the marmalade.
• Keep stirring, from time-to-time and add the chopped peel when the 30 minutes simmering is up.
• You will see the liquid progressively darken to a rich brown. Test by dribbling a teaspoon of liquid onto the plate. When it cools, run your finger through. If the sides hold up like a jelly, then it is ready. If it doesn’t, try again at 10 minute intervals until it does.
• Remove from the heat and let it cool for 15 minutes before filling sterilized jars. I use a soup ladle for this but there are specialized utensils that make it easier. Ensure lids are tightened. It will last for a year – if you don’t eat it first!