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Easy Homemade Seville Orange Marmalade
Make this fresh and zesty classic breakfast preserve at home. This easy recipe uses a food processor to speed things up.
Equipment
- Sharp knife
- chopping board
- Lemon squeezer
- muslin cloth
- Food Processor
- weighing scales
- large pan
- long wooden spoon
- 9 x 450 ml jam jars
- saucer
Ingredients
- 900 grams Seville oranges
- 2.3 litres water
- 1 lemon
- 1.8 kg sugar
Instructions
- Wash and cut the oranges in half, squeeze out the juice and remove the pips.
- Put the pips in a muslin or stockinette bag and tie.
- Put orange juice in a pan with water and lemon juice.
- Put the orange and lemon peel into a food processor in batches. Chop until the pieces are about the size of a small pea.
- Add to the pan with the bag of pips.
- Simmer about 1 1/2 hours until the peel is soft and liquid reduced by half.
- Take out a bag of pips and squeeze out any liquid into a pan. Stir in sugar over low heat until dissolved.
- Boil rapidly to setting point.
- Cool 15 minutes in the pan, then stir well, pour into warm, sterilised jars.
- Cover, seal, and label. Store in a cool dry place.
Notes
This recipe makes approximately 4 kg of marmalade, this is about 9 standard jam jars. The calorie calculation is based on 14 servings per jar.
Easy Homemade Seville Orange Marmalade will keep for a least a year if the jars are properly sterilised and sealed.
Marmalade sets easily so there is no need to use jam sugar or additional pectin. I use granulated can sugar.
Nutrition
Calories: 59kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 14mgFiber: 1gSugar: 15gVitamin A: 16IUVitamin C: 4mgCalcium: 3mgIron: 1mg