Oxford marmalade

Name: Oxford marmalade
Yield: makes about 3.2-3.6 kg (7-8 lb)
Cuisine: United Kingdom
Ingredients: 1.8 kg (4 lb) preserving sugar - 2.3 kg (5 lb) if the oranges are large; 1.8 kg (4 lb) preserving sugar - 2.3 kg (5 lb) if the oranges are large; 425 ml (¾ pint) water for soaking pips; juice of 1 lemon; 425 ml (¾ pint) water for soaking pips; 2.3 litres (4 pints) water; 1 dozen small Seville oranges

Preparation info

makes about
3.2-3.6 kg

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This famous chunky marmalade is a beautiful red-gold colour, but can be made considerably darker, in the true approved Oxford fashion, if 25 g (1 oz) of black treacle is added to the recipe.

Ingredients

1 dozen small Seville oranges
2.3 litres (4 pints) water

Europe
United Kingdom
Preserve
Vegan
Gluten-free
June
August
July
Winter
Summer
Autumn

Method

Wash the oranges, which should be fresh and unwrinkled. Put them in a large pan with the water and let them boil, covered, for 1 hour. Take out the oranges and keep the water in which they were cooked.

Cut each orange in half and carefully scoop the pips into a jug containing 425 ml (¾ pint) water. Now slice the oranges and pulp on a board, making the chips as thick and chunky as you li