With Seville oranges in season, it's marmalade time. And this blood orange recipe celebrates all that's flavoursome about the citrus classic.
Seville and blood orange marmalade
Preparation time: 30 minutes
Cooking time: 90 minutes
500g Seville oranges
500g blood oranges
1kg granulated sugar
You will need:
Muslin cloth
Kitchen string
3 large jam jars (or 6 small ones)
Jam thermometer
1 Clean the oranges well and place whole into a large pan. Cover with 4 pints of water (2.25l) and bring to the boil. Reduce to simmer for 1 hour or until the fruit is soft.
2 Remove the oranges from the pan, without discarding any of the cooking liquid, and set aside to cool. Measure out 3 pints of the cooking liquid, topping up if needed with more water.
3 Halve the cooled oranges and scoop out the flesh and pips into a muslin cloth (or white tea-towel); tie with food-safe string.
4 Place the muslin package into the pan with the 3 pints of cooking liquid.
5 Slice the orange peel as preferred. Add to the pan. Add the sugar and stir over a low heat until dissolved. Bring to a rolling boil for 15 mins. After this time, keep boiling at a lower temp until the liquid reaches 105C. Take off the heat and let sit for a moment before skimming off any scum from the top of the liquid. Pour into hot, sterilised jam jars and seal.
This blog was first published in January 2012. Pick up our January 2020 for lots more delicious things to do with oranges and lemons.
