As the last of the Seville oranges disappear (December-February season) from the stalls of your fruit market, here is a recipe for Seville orange marmalade. These bitter oranges lend themselves perfectly to the production of marmalade. The recipe below produces a syrupy marmalade rather than a gelatinous product. This marmalade is rich, unctuous and bursting with flavour, perfect for your morning toast.
This particular recipe is perfect when served as an accompaniment with dark chocolate or drizzled over a chocolate brownie.
Séville Orange Marmalade
1kg Séville oranges
1.5 lemons
2 litres of water
2 kg sugar
Lightly scrub the oranges & lemons. Place in a large pot and cover with 2 litres of water.
Bring to a simmer and cover with tinfoil, moving pot to the side of the range.
Poach fruit for 2.5 hours.
Remove fruit from liquid and drain. Reserve liquid.
Cut lemons & oranges in half.
Scoop out the flesh, seeds & pith. Discard the lemon rind, keep the orange
Cut the orange peel into fine julienne & put into poaching liquid.
Put the pith into a pot with 8 litres of poaching liquid, boil & simmer for 20 mins.
Strain through a cloth into reserved poaching liquid for 3-4 hours or overnight.
Warm the liquid & slowly add the sugar stirring until fully dissolved.
Slowly bring to the boil and simmer for 2-3 hours depending on colour & consistency required
You could also substitute half the oranges with bergamot fruit to add a different flavour dimension to the marmalade.
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