Sue Lawrence

Seville and Dulse Marmalade

Preparation info
  • Makes

    5-6 jars

    • Difficulty

      Easy

Appears in
A Taste of Scotland’s Islands
A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Fiona makes this unique-tasting marmalade using the whole fruit method and adding seaweed with the simmering oranges. The flavour of the seaweed impregnates the marmalade as it matures. She has also tried adding dried dulse at the rolling boil stage, but for a more intense flavour of the sea, she recommends following this recipe.

Ingredients

  • 3 kg Seville oranges, well washed and stalks removed
  • Two large handfuls of roughly chopped, fresh dulse
  • Juice of

Method

Place the oranges and dulse in a jam pan. Cover with boiling water and cover the pan as best you can (I use a roasting tray). Simmer until the oranges are soft. This takes about two and a half hours.

When the oranges are cool, remove them from the cooking liquid. Measure the liquid. If there is more than 1.75 litres, reduce it by boiling rapidly. If there is less, make it up with additi