Wholegood Organic Seville Oranges for Marmalade 1.5kg

Keep refrigerated

The traditional time to make marmalade is January and February, when we want to stay warm indoors with the aroma of oranges filling our kitchens. For a classic Seville orange marmalade, you will need 1kg of Seville oranges and about twice as much (2kg) preserving sugar, along with a lemon. Here's a simplified version of the classic recipe: Cut the oranges and lemon in half and squeeze out the juice. Place the juice and half of the pips into a preserving pan or a large heavy-based saucepan.Cut the fruit into smaller chunks and process them in two batches in a food processor into finely chopped pieces.Place the chopped fruit in the pan with the juice and add the water. Bring to the boil and simmer uncovered for about 1 hour or until the skins are very soft. The mixture should have reduced by one third. Add the sugar and stir over a low heat until completely dissolved.Turn the heat up and boil rapidly without stirring for 15 minutes then test for setting point by placing 1tsp marmalade on a cold saucer and allow to cool quickly in the refrigerator. If it forms a wrinkly skin when pushed with a finger it is set. If not, continue boiling and test for set every 5 minutes. Skim off any scum, remove any pips, and leave the marmalade to cool until a very thin skin forms. Pour into warm sterilised jars and cover immediately.

Wholegood 

20/21 Fairway Drive

Greenford

Middx

UB6 8PW 

Wholegood 

20/21 Fairway Drive

Greenford

Middx

UB6 8PW