Colonel Gore's Seville Orange Marmalade RecipeOrigin: Britain Period: Traditional |
Ingredients:
2.5kg Seville orange marmalade 
Colonel Gore's Seville Orange Marmalade Preparation:Method:Quarter the Seville oranges then remove the pips and set aside (keep these). Slice the oranges and weight them (the size of these slices will determine the coarseness of the marmalade). To every 500g of fruit add 2l of water to a large bowl. Transfer the oranges to the bowl with the water, cover and set aside to soak for 25 hours. Take your preserving pan and rub all over with a piece of lemon (this prevents the metal of the pan from tainting the marmalade). Now add the oranges an soaking liquid to the pan. Tie the reserved orange pips in a muslin bag and add to the pan. Bring the mixture to a simmer and cook for about 4 hours, or until the orange pieces are quite tender. Remove the pips then take the orange mixture off the heat and set aside to stand for 12 hours. Weigh the contents of the pan and for every 500g of mixture add 625g of sugar. Heat gently until the sugar has dissolved then bring the mixture to a boil and boil rapidly until the syrup jellies and the orange peel is quite transparent. Cool slightly then then spoon or ladle into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed. Leave for at least 2 weeks to set and mature in the pots before use. |
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