Louise Johncox

Seville Orange Marmalade

Preparation info
  • Makes

    8-10 x 450

    g jars
    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Dad made marmalade in January and February when the Seville oranges were in season. Mr Brockwell, from the local fruit and veg shop, would deliver them. I recall the large metal preserving pan Dad filled with the bubbling orange mixture and hundreds of marmalade jars lining the shelves.

Ingredients

  • 1.35 kg Seville oranges
  • Juice of 3 lemons
  • 3.4

Method

Scrub the fruit well. Cut each orange in half and squeeze out the juice and pips. Cut the orange pieces in half again, peel them and cut out the thicker pith. Chop the peel finely. Place the pips and pith in a muslin square and tie it closed loosely with kitchen string.

Place the orange and lemon juice, chopped peel and water in a preserving pan or large saucepan. Hang the muslin bag fr